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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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Serve

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

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

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