Steaks With Chimichurri And Harissa-Roasted Sweet Potatoes
Servings
2servings
Cook Time
25-35minutes
Servings
2servings
Cook Time
25-35minutes
Ingredients
  • 3/4lbs sweet potatoes
  • fresh flat-leaf parsley
  • fresh oregano
  • fresh cilantro
  • fresh garlic
  • 1/2lbs chard
  • 1tsp harissa powder(optional)
  • 1 lime
  • 26 oz top sirloin steaks
  • salt
  • ground pepper
  • Extra virgin olive oil
Instructions
  1. Pre-heat the oven to 400F.
  2. Trim the ends from the sweet potatoes, cut the potatoes in half lengthwise, then crosswise into 1/4 inch thick half moons.
  3. Strip the parsley and oregano leaves from the stems, then finely chop the leaves.
  4. Finely chop the cilantro.
  5. Finely chop enough garlic to measure 1 1/2 teaspoons.
  6. Strip the chard leaves from the stems: coarsely chop the leaves and steps, keeping them separate.
  7. On a sheet pan, season the sweet potatoes with salt, pepper, and as much harissa powder as you like.
  8. Drizzle the sweet potatoes with 1 tablespoon of extra virgin olive oil, then toss to coat.
  9. Add the pan to the oven and roast the sweet potatoes for 18-20 minutes, until tender.
  10. While the sweet potatoes roast, make the chimichurri.
  11. Zest a lime, then juice the lime into a small bowl, then stir in the parsley, oregano, cilantro, 1/2 garlic, 1-2 tbsp of extra virgin olive oil.
  12. Season to taste with salt and pepper, then stir.
  13. Pat the steaks dry with a paper towel, then season generously with salt and pepper.
  14. Add the steaks to a pre-heated BBQ grill over medium high heat or add the steaks to a heated pan with 1 tbsp of oil, over medium high heat.
  15. Cook the steaks for 3-4 minutes per side on the grill or 6-8 minutes on the pan, or until well browned.
  16. Transfer to a plate to rest for at least 5 minutes before serving.
  17. If you cooked the steak in a pan, without washing it, use the same pan to cook the chard. Add 1-2 tbsp of extra virgin olive oil, if needed.
  18. Add the chard stems, season with salt, and cook for 1-2 minutes, or until soft.
  19. Stir in the remaining garlic and chard leaves and cook for 1-2 minutes, or until just wilted.
  20. Season to taste with salt and pepper.
  21. Transfer the sweet potatoes, steak, and chard to a plate, then top the steak and potatoes with the chimichurri sauce.
  22. Enjoy.
Recipe Notes

Nutrition Facts: (per serving)

  • Calories: 620
  • Protein: 43g
  • Carbohydrates: 49g
  • Fat: 27g