Prep the vegetables:

1. Heat the oven to 400ºF.
2. Trim the ends from sweet potatoes; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
3. Strip the parsley and oregano leaves from the stems; finely chop the leaves.
4. Finely chop the cilantro.
5. Finely chop enough garlic to measure 1½ teaspoons.
6. Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.

Roast the sweet potatoes:

1. On a sheet pan, season the sweet potatoes with salt, pepper, and as much harissa powder as you like. Drizzle with 1 tablespoon olive oil and toss to coat. Roast in the oven until tender, 25-30 minutes. If you are like me and like the edges browned, leave them in a little longer.

While the sweet potatoes roast, make the chimichurri:

Working over a small bowl:

1. Zest and juice the lime.
2. To the bowl with the lime, stir in the parsley, oregano, cilantro, half the garlic, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

Cook the steak:

1. Pat the steaks dry with a paper towel; season generously with salt and pepper.
2. In a pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for at least 5 minutes before serving. Do not clean out the pan.

Cook the chard:

1. In the same pan used to cook the steaks, add 1 to 2 teaspoons olive oil, if needed. Add the chard stems, season with salt, and cook until starting to soften, 1 to 2 minutes. Stir in the remaining garlic and the chard leaves and cook until just wilted, 1 to 2 minutes. Season to taste with salt and pepper.

Serve:

1. Transfer the steaks, sweet potatoes, and chard to individual plates. Garnish the steaks with the chimichurri and serve.