Argentinian Paleo Breakfast: Chimichurri-Spiced Steak & Roasted Sweet Potatoes

Allergens

Gluten-free, Dairy-free

Ingredients

• 2 lbs beef sirloin steak, cut into 1
• inch cubes
• 1/4 cup olive oil, divided
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 4 medium sweet potatoes, peeled and diced
• 2 tbsp avocado oil

Instructions

1. In a medium bowl, combine parsley, oregano, garlic, red wine vinegar, lemon juice, salt, and pepper. Mix well to create the chimichurri sauce. Place steak cubes in a large resealable plastic bag or shallow dish. Pour half of the olive oil (2 tbsp) over the steak and massage it into the meat. Add 1/4 cup of the chimichurri sauce to the steak, ensuring all pieces are evenly coated. Marinate for at least 30 minutes or overnight for best results. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with avocado oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast in the preheated oven for 20 25 minutes, or until tender and slightly golden. In a large skillet, heat the remaining olive oil over medium high heat. Remove steak from marinade, letting excess sauce drip off, and cook for 3 4 minutes per side or to desired doneness. Rest the steak for 5 minutes before serving.

Chef’s Insight

The combination of spices in this dish creates a vibrant, flavorful meal that's perfect for starting your day right.

Notes

Make sure to let the steak rest before cutting or serving to allow the juices to redistribute throughout the meat.