EXPLORE:

Steak with chimichurri and harissa-roasted sweet potatoes

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

Instructions

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

Wash produce before use

Roast the sweet potatoes

Heat the oven to 400°F.

Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.

On a sheet pan, drizzle the sweet potatoes with 1 to 2 tablespoons oil, season with salt, pepper, and the harissa powder, and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender, 20 to 25 minutes.
While the sweet potatoes roast, prepare the chimichurri.

Make the chimichurri

Strip the parsley leaves from the stems; coarsely chop the leaves.
Strip the oregano leaves from the stems; coarsely chop enough leaves to measure ½ teaspoon [1 tsp].
Coarsely chop the cilantro.
Zest and juice the lime.
Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL]; set aside half for the chard.

In a small bowl, stir together the parsley, oregano, cilantro, lime zest and juice, half the garlic, and 1 to 2 tablespoons oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

Prep and cook the steak

Pat the steak dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Add more oil between batches if needed. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the steak cooks and rests, prepare the chard.

Prep and cook the chard

Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.

In the same pan used for the steak, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the chard stems, season with salt, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Stir in the chard leaves and the remaining garlic and cook until the leaves are just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the steak, sweet potatoes, and chard to individual plates. Drizzle the chimichurri over the steak and serve.

Kids Can!

Toss the sweet potatoes with oil and seasonings.
Strip the parsley and oregano leaves.
Juice the lime.
Press the garlic (if you have a press).
Stir together the chimichurri.

Similar Recipes

Customer Favorite

Steak with chimichurri and harissa-roasted sweet potatoes

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean

2 Servings, 560 Calories/Serving

25 – 40 Minutes

Chimichurri, the Argentinean steak sauce packed with fresh herbs, brings bold flavor to this paleo and gluten-free meal.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 sweet potatoes
1 teaspoon harissa powder
3 or 4 sprigs fresh flat-leaf parsley
3 sprigs fresh oregano
3 or 4 sprigs fresh cilantro
1 lime
1 or 2 cloves peeled fresh garlic
Steak options:
2 top sirloin steaks (about 6 ounces each)
1 New York strip steak (about ¾ pound; 1 steak serves 2)
2 filet mignons (about 5 ounces each)
1 bunch chard (about ½ pound)

Chef's Tip

Chimichurri is delicious as is, but if you happen to have any extra leafy greens or herbs, such as arugula, spinach, or chives, in your fridge or garden, chop and stir them in for extra complexity.

Make It Leaner

Serve just half the sweet potatoes to shave off 50 calories and 12 grams of carbohydrates per serving. Use the leftover sweet potatoes in a breakfast hash the next morning.

Nutrition per serving

Calories: 560, Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g (23% DV), Cholesterol: 115mg (38% DV), Sodium: 450mg (19% DV), Carbohydrates: 37g (12% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.