Step 1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve lime and tomatoes. Peel and dice sweet potatoes into ½-inch pieces. Core, deseed, and dice poblano into ½-inch pieces. Mince garlic. Finely chop cilantro. Halve and peel shallot, then quarter each half. Mince jalapeño, removing ribs and seeds first for less heat.

Step 2

Toss sweet potatoes, poblano, and shallot on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. (If making for 4 servings, divide veggies between 2 baking sheets.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Step 3

Meanwhile, set aside 1 TBSP cilantro (2 TBSP for 4 servings) for jumble. In a small bowl, combine remaining cilantro, ½ tsp cumin, 2 TBSP olive oil (3 TBSP for 4), a pinch of garlic, jalapeño (to taste), and a squeeze of lime juice. Season generously with salt and pepper. Add more garlic, cumin, or lime juice to taste.

Step 4

Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board and set aside to rest for at least 5 minutes.

Step 5

In a medium bowl, toss together roasted veggies, tomatoes, reserved cilantro, a squeeze of lime juice, and any remaining jalapeño (to taste). Season with salt and pepper.

Step 6

Thinly slice steak against the grain. Divide veggie jumble and steak between plates. Drizzle with chimichurri.