Steaks with sweet potato hash browns and chimichurri

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steaks with sweet potato hash browns and chimichurri

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 710 Calories/Serving

30 Minutes

While this makes a delicious dinner, add fried eggs and you have a perfect breakfast or brunch. For an unexpected twist, Chef Justine stirs chopped mint into her chimichurri, the tangy steak sauce from Argentina and Uruguay.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • Two 6-ounce top sirloin steaks
  • Steak spice rub (sweet smoked paprika - garlic powder)
  • ¾ pound sweet potatoes
  • 1 red bell pepper
  • 1 to 2 shallots
  • Peeled fresh garlic
  • Hash brown seasoning (cumin - dried oregano - coriander)
  • 1 lime
  • Fresh cilantro
  • Fresh mint

Nutrition per serving

Calories: 710, Protein: 39 g, Fiber: 8 g, Total Fat: 41 g, Monounsaturated Fat: 29.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 7 g, Cholesterol: 90 mg, Sodium: 640 mg, Carbohydrates: 45 g, Added Sugar: 0 g.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the steaks

Heat the oven to 200°F.
  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
On a shallow dish or plate, rub the steaks all over with the steak spice rub. Let stand while you prepare the sweet potato hash.


Prep the hash browns; cook the potatoes

  • Trim the ends from the sweet potatoes; cut the potatoes into ¼-inch cubes.
  • Remove the ribs and seeds from the bell pepper; finely chop the pepper.
  • Peel and finely chop the shallot.
  • Finely chop enough garlic to measure 1½ teaspoons.
In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.


Finish the hash browns

To the sweet potatoes, add the bell pepper, shallots, hash brown seasoning, and half the garlic. Season with salt and pepper. Cook over medium-high heat until the shallots are soft, 2 to 3 minutes. Stir in ¼ cup water; cook until the potatoes are just tender, 4 to 5 minutes. Season to taste with salt and pepper. Transfer the hash browns to a sheet pan; keep warm in the oven while you cook the steaks.


Cook the steaks

Wipe out the pan. Add 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the steaks and cook until well browned, 2 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes. While the steaks cook, prepare the chimichurri.


Make the chimichurri

  • Zest and juice the lime.
  • Coarsely chop the cilantro.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, combine the lime zest, cilantro, mint, and remaining garlic. Whisk in 1 tablespoon lime juice and 1 to 2 tablespoons oil. Season to taste with salt.



Transfer the hash browns to individual plates. Top with the steaks, garnish with the chimichurri, and serve.

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