Cumin Chimichurri Skirt Steak with a Summery Avocado and Charred Corn Salad

Step 1

Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Cut corn kernels from cob. Halve and peel onion, then cut into ⅓-inch-thick slices. Mince 1 clove garlic (we sent more). Mince chili, removing ribs and seeds for less heat. Finely chop cilantro. Halve lemon and lime. Halve tomatoes.

Step 2

Toss sweet potatoes on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast until browned and slightly crispy, 20-25 minutes, tossing halfway through.

Step 3

Set aside 1 TBSP cilantro for garnish, then combine remaining cilantro, ½ tsp cumin (we sent more), 3 TBSP olive oil, a pinch of garlic, chili (to taste), and a squeeze of lemon in a small bowl. Season generously with salt, pepper, and more garlic and lemon (to taste).

Step 4

Toss onion on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until just starting to soften, about 5 minutes, then add corn to same sheet. Return to oven and continue roasting until both are just beginning to char, about 7 minutes more.

Step 5

Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 2-4 minutes per side. Remove from pan and let rest 5 minutes before thinly slicing against the grain.

Step 6

Halve, pit, and peel avocado, then cut into cubes. Add to a medium bowl along with corn, onion, sweet potatoes, tomatoes, reserved cilantro, a squeeze of lime, and any remaining chili (to taste). Season with salt and pepper. Divide salad and steak between plates. Drizzle with chimichurri and serve.