Steak Chimichurri & Sweet Potato
Steak Chimichurri & Sweet Potato
Ingredients
For the Sweet Potato
- 1 sweet potato, large, or 2 small
- 2 tablespoons oil, for drizzling
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
For the Chimichurri
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon chili flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
For the Steak
- 1 steak, about 1 pound, such as sirloin or flank
- 1 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200
- 2
Peel the sweet potatoes and cut them into 1-inch cubes. Place them on a baking sheet, drizzle with oil, and season generously with salt and pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Bake the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping them halfway through.
⏱️ 25 min•🌡️ 200
- 4
While the sweet potatoes are baking, prepare the chimichurri. In a medium bowl, combine the chopped fresh parsley, chopped fresh cilantro, minced garlic, chili flakes, red wine vinegar, and olive oil. Season with salt and pepper to taste. Mix all ingredients thoroughly until well combined.
⏱️ 10 min
- 5
Pat the steak dry with paper towels. Season both sides generously with salt and pepper.
⏱️ 2 min
- 6
Heat a heavy-bottomed skillet or cast-iron pan over high heat until it's smoking slightly. Add the seasoned steak and cook for 3 minutes on each side for medium-rare, or adjust cooking time to your desired doneness.
⏱️ 6 min
- 7
Remove the steak from the pan and place it on a cutting board. Let it rest for 5 minutes before slicing against the grain.
⏱️ 5 min
- 8
Serve the sliced steak topped with a generous amount of chimichurri sauce, alongside the baked sweet potatoes. Enjoy immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Chimichurri & Sweet Potato
For the Sweet Potato
- 1 sweet potato, large, or 2 small
- 2 tablespoons oil, for drizzling
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
For the Chimichurri
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon chili flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
For the Steak
- 1 steak, about 1 pound, such as sirloin or flank
- 1 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200 - 2
Peel the sweet potatoes and cut them into 1-inch cubes. Place them on a baking sheet, drizzle with oil, and season generously with salt and pepper. Toss to coat evenly.
⏱️ 5 min - 3
Bake the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping them halfway through.
⏱️ 25 min•🌡️ 200 - 4
While the sweet potatoes are baking, prepare the chimichurri. In a medium bowl, combine the chopped fresh parsley, chopped fresh cilantro, minced garlic, chili flakes, red wine vinegar, and olive oil. Season with salt and pepper to taste. Mix all ingredients thoroughly until well combined.
⏱️ 10 min - 5
Pat the steak dry with paper towels. Season both sides generously with salt and pepper.
⏱️ 2 min - 6
Heat a heavy-bottomed skillet or cast-iron pan over high heat until it's smoking slightly. Add the seasoned steak and cook for 3 minutes on each side for medium-rare, or adjust cooking time to your desired doneness.
⏱️ 6 min - 7
Remove the steak from the pan and place it on a cutting board. Let it rest for 5 minutes before slicing against the grain.
⏱️ 5 min - 8
Serve the sliced steak topped with a generous amount of chimichurri sauce, alongside the baked sweet potatoes. Enjoy immediately.
⏱️ 2 min