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Chargrilled beef and sweet potato with chimichurri
Chargrilled beef and sweet potato with chimichurri
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Argentinian chimichurri: zesty herb sauce with garlic and chili, divine with beef and sweet potato.
Ingredients:
  • 900g orange sweet potato (kumara)
  • 125.00 ml coarsely chopped fresh flat-leaf parsley
  • 125.00 ml coarsely chopped fresh coriander leaves and stems
  • 1 small garlic clove, finely chopped
  • 2 tsp red wine vinegar
  • 1 tsp dried oregano
  • Pinch dried chilli flakes
  • 2 x 220g lean beef sirloin steaks, fat trimmed
  • 250g cherry tomatoes, halved
  • 90g salad
Instructions:
  • Lay the sweet potato on a paper towel-lined plate and microwave on High for 5 minutes, or until tender. Let it cool for a bit, then slice into 5mm-thick pieces.
  • Combine the parsley, coriander, garlic, oil, vinegar, oregano, and chilli flakes in a small food processor and blend until smooth. Season the chimichurri with pepper to taste.
  • Preheat a large chargrill or barbecue over medium-high heat. Lightly oil each side of the sweet potato and grill for 2–3 minutes until golden. Transfer to a plate and keep warm. Lightly oil and season the steaks with pepper. Grill for 3–4 minutes each side until cooked to your preference. Let the steaks rest, covered with foil, for 3 minutes before slicing.
  • Arrange sweet potato, tomatoes, and salad leaves on serving plates. Place steak on top and drizzle with chimichurri before serving.

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