“Argentinian Herb-Infused Chimichurri Steak with Roasted Sweet Potato Hash & Broccoli Rabe”

Allergens

N/A

Ingredients

• 4 (6 oz each) grass
• fed beef flank steaks 2 cups fresh parsley 1 cup fresh cilantro 1/2 cup fresh oregano 5 cloves garlic 1/3 cup olive oil 1/4 cup red wine vinegar 1 tbsp lemon juice Salt and pepper, to taste 4 sweet potatoes, peeled and diced 2 cups broccoli rabe 1 large onion, thinly sliced 1/4 cup balsamic vinegar 1 tbsp honey 1 tsp paprika

Instructions

1. a. In a food processor, blend parsley, cilantro, oregano, and garlic until finely chopped. Add olive oil, red wine vinegar, lemon juice, salt, and pepper to taste. Pulse until well combined. Transfer 2/3 of the mixture into a shallow dish. b. Place steaks in the remaining sauce and marinate for at least 1 hour, flipping occasionally. c. Preheat oven to 400°F (200°C). In a large bowl, toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and bake for 20 25 minutes or until tender. d. Heat a grill or cast iron pan over high heat. Grill steaks to desired doneness (rare: 130°F, medium rare: 135°F), approximately 4 6 minutes per side. Let rest for 5 minutes before slicing. e. In a large skillet, sauté onion until translucent. Add broccoli rabe and cook until slightly wilted. Combine balsamic vinegar, honey, and paprika in a small bowl, then pour over the cooked vegetables. Cook for an additional 2 3 minutes, stirring frequently. f. Serve steak slices on top of sweet potato hash with broccoli rabe on the side. Drizzle with reserved chimichurri sauce and enjoy!

Chef’s Insight

The combination of flavors and textures in this dish creates a unique and memorable dining experience.

Notes

This recipe is suitable for a Paleo diet and can be easily adapted to accommodate other dietary preferences.