Heat the oven to 425°F.
Remove the plastic from the tray. Season the sweet potatoes with salt and pepper. Cover the tray with foil and bake for 10 minutes. Stir, re-cover, and bake 5 to 10 minutes more, until heated through.

While the sweet potatoes are heating, cook the steaks and chard.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.

For top sirloins:
Cook, turning over frequently, until well browned, 6 to 8 minutes for medium-rare.

For filet mignons:
Cook, turning over frequently, until well browned, 8 to 12 minutes for medium-rare.

For New York strips and rib-eyes:
Cook, turning over once, until well browned, 2 to 3 minutes per side for medium-rare.

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.

While the steaks rest, make the chard.

In the same pan used for the steaks, if dry, add 1 to 2 tablespoons olive oil. Warm over medium-high heat until hot but not smoking. Stir in the garlic and cook until fragrant, 30 seconds. Working in batches if needed, stir in the chard, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the chard is just wilted, 1 to 2 minutes.

Transfer the steaks, chard, and sweet potatoes to individual plates. Drizzle the steaks with as much chimichurri as you like. Serve any remaining chimichurri on the side.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.