Legacy: Chimichurri Butter Steak

with elotes sweet potato

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • ¼ oz. Cilantro
  • 14 oz. Sweet Potato
  • 2 Sirloin Steaks
  • Info
    1 oz. Butter
  • Info
    2 oz. Queso Fresco

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    644
  • Carbohydrates
    41g
  • Fat
    33g
  • Protein
    46g
  • Sodium
    1387mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Roast the Sweet Potato

    Quarter sweet potato lengthwise, then cut into ½" pieces. Place sweet potato pieces on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil into potatoes. Spread into a single layer and roast in hot oven until lightly browned and tender, 24- 26 minutes. While sweet potato roasts, prepare ingredients.

  • 2

    Prepare the Ingredients

    Slice half the jalapeño into thin rounds. Seed, remove ribs, and mince remaining jalapeño. Wash hands and cutting board after working with jalapeño. Mince cilantro (no need to stem). Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 3

    Make the Butter

    In a mixing bowl, combine butter,1 tsp. minced jalapeno (reserve rounds for garnish), half the cilantro (reserve remaining for garnish), and a pinch of pepper. Refrigerate until ready to use.

  • 4

    Cook the Steak

    Place a medium non-stick pan over medium heat with 2 tsp. olive oil. Place steaks in hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove to a plate and rest 2-3 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing sweet potatoes with cheese, jalapeño rounds (to taste), and remaining cilantro, and garnishing steaks with butter. Bon appétit!

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