Steaks with chimichurri and harissa-roasted sweet potatoes
Paleo, Gluten Free, Soy Free, Dairy Free
25 – 35 Minutes
Argentina is famous for its beef, so it makes sense that they have a great steak sauce. Chimichurri is a garlicky blend of parsley and sometimes oregano. We added cilantro, just because, and seasoned it with lime juice instead of the more traditional vinegar. Its tangy flavor is absolute magic with these grilled steaks.
- ¾ pound sweet potatoes
- Fresh flat-leaf parsley
- Fresh oregano
- Fresh cilantro
- Peeled fresh garlic
- ½ pound chard
- 1 teaspoon harissa powder (optional)
- 1 lime
- Two 6-ounce top sirloin steaks
Prep the vegetables
- Trim the ends from sweet potatoes; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Strip the parsley and oregano leaves from the stems; finely chop the leaves.
- Finely chop the cilantro.
- Finely chop enough garlic to measure 1½ teaspoons.
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
Roast the sweet potatoes
Make the chimichurri
- Zest and juice the lime.
Cook the steak
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
Cook the chard
Nutrition per serving: Calories: 620, Protein: 42 g, Total Fat: 34 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 8 g, Cholesterol: 115 mg, Carbohydrates: 36 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 650 mg