Tender, seared flank steak served over caramelized roasted sweet potatoes with a bright, herb-forward chimichurri that adds tangy, garlicky freshness to each bite.
Herby Chimichurri Over Caramelized Sweet Potato and Seared Flank
A quick, gluten-free weeknight dinner that pairs rich, seared flank steak with sweet roasted potatoes and a bright, garlicky chimichurri for every bite.
This recipe answers the all-too-famous dinner dilemma: I want something hearty but not heavy. Roasted sweet potatoes caramelize in 25–30 minutes while you make the chimichurri and bring the flank steak to room temperature, so the whole meal comes together without hovering over the stove. The sweet potatoes stand in for more traditional starches and add a caramel-sweet counterpoint to the bold beef and herbs.
Think of texture and contrast: crisp, browned edges on the potatoes, a quick, high-heat sear on flank steak that yields tender slices when cut against the grain, and a chimichurri that wakes up every forkful with parsley, cilantro, garlic, red wine vinegar and a squeeze of lemon. Red pepper flakes and dried oregano give the sauce a little kick and Mediterranean depth, while olive oil binds everything into a glossy, spoonable finish.
Practical wins: pulse the herbs briefly in a food processor if you want a looser sauce, or chop by hand for a chunkier, rustic chimichurri. Roast the potatoes in a single layer for the best caramelization; sear the steak hot and let it rest so juices redistribute before slicing. Taste the chimichurri and tweak salt or acid—brightness is the point here.
Make-ahead friendly: chimichurri actually improves after an hour and will keep for several days in the fridge, and roasted sweet potatoes re-crisp nicely in a hot oven or air fryer. Serve as a composed bowl, on a platter for sharing, or alongside a simple green salad for a weeknight feast that feels special without fuss.
Ingredients
How to Make Chimichurri Steak Sweet Potatoes
- Preheat the oven to 425°F (220°C). Wash the sweet potatoes and cut them into 1/2-inch wedges or 1-inch cubes for faster, even roasting.
- Toss the cut sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a rimmed baking sheet; spread in a single layer and roast 25–30 minutes, turning once until edges are caramelized and tender.
- While the potatoes roast, make the chimichurri: finely chop the parsley and cilantro (or pulse in a food processor for a looser sauce). In a medium bowl combine the herbs, minced garlic, red wine vinegar, lemon juice, dried oregano, red pepper flakes, 3 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; stir and taste, adjusting salt or acid as needed.
- Bring the flank steak to room temperature for 15 minutes and pat dry. Season both sides with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Sear the steak 3–4 minutes per side for medium-rare (internal ~125–130°F), or longer for desired doneness.
- Transfer the steak to a cutting board and let rest 8–10 minutes so juices redistribute. While it rests, finish the chimichurri by stirring it once more and adjust seasoning.
- Slice the steak thinly against the grain. Divide roasted sweet potatoes across 4 plates, top with sliced steak, and spoon generous chimichurri over the steak and potatoes. Serve immediately.
Recipe Card
Chimichurri Steak Sweet Potatoes
Tender, seared flank steak served over caramelized roasted sweet potatoes with a bright, herb-forward chimichurri that adds tangy, garlicky freshness to each bite.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Wash the sweet potatoes and cut them into 1/2-inch wedges or 1-inch cubes for faster, even roasting.
- Toss the cut sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a rimmed baking sheet; spread in a single layer and roast 25–30 minutes, turning once until edges are caramelized and tender.
- While the potatoes roast, make the chimichurri: finely chop the parsley and cilantro (or pulse in a food processor for a looser sauce). In a medium bowl combine the herbs, minced garlic, red wine vinegar, lemon juice, dried oregano, red pepper flakes, 3 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; stir and taste, adjusting salt or acid as needed.
- Bring the flank steak to room temperature for 15 minutes and pat dry. Season both sides with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Sear the steak 3–4 minutes per side for medium-rare (internal ~125–130°F), or longer for desired doneness.
- Transfer the steak to a cutting board and let rest 8–10 minutes so juices redistribute. While it rests, finish the chimichurri by stirring it once more and adjust seasoning.
- Slice the steak thinly against the grain. Divide roasted sweet potatoes across 4 plates, top with sliced steak, and spoon generous chimichurri over the steak and potatoes. Serve immediately.
Nutrition
- Carbohydrates
- 48
- Saturated Fat
- 6
- Sodium
- 850
- Fiber
- 7
- Unsaturated Fat
- 29
- Protein
- 42
- Fat
- 35
- Cholesterol
- 110
- Trans Fat
- 0.1
- Calories
- 720
- Sugar
- 7