Put rack in middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve lime and tomatoes. Peel sweet potatoes and cut into 1/2-inch cubes. Core and seed poblano, then cut into 1/2-inch squares. Mince garlic. Finely chop cilantro. Halve and peel shallot, then quarter each half. Mince jalapeño (remove ribs and seeds for less heat).

Toss sweet potatoes, poblano, and shallot on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until tender and lightly browned, 20-25 minutes, tossing halfway through.

Set aside 1 TBSP cilantro for jumble. In a small bowl, stir together remaining cilantro, 1/2 tsp cumin (we sent more), 3 TBSP olive oil, a pinch of garlic, jalapeño (to taste), and a squeeze of lime. Season generously with salt and pepper. Add more garlic, cumin, or lime juice to taste.

Heat a drizzle of olive 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, 3-6 minutes per side. Remove from pan and set aside to rest for at least 5 minutes.

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

Slice steak thinly against the grain. Divide veggie jumble and steak between plates. Serve with chimichurri for drizzling over.