Argentinian Steak with Chimichurri and Roasted Sweet Potatoes

Allergens

None

Ingredients

• 2 (6
• ounce) beef tenderloin steaks, about 1 inch thick
• 2 large sweet potatoes, peeled and cut into wedges
• 1 cup fresh parsley leaves
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 400°F (205°C).
2. In a small bowl, combine parsley, olive oil, garlic, red pepper flakes, salt, and pepper. Mix well. Set aside half of the mixture for sweet potatoes.
3. Brush steaks with half of the remaining chimichurri mixture. Heat a large skillet over medium high heat. Cook steaks for 4 minutes per side or until desired doneness. Remove from skillet and let rest for 5 minutes.
4. Toss sweet potato wedges with reserved parsley olive oil mixture. Spread on a baking sheet and roast in the oven for 20 25 minutes, turning once, until tender and golden brown.
5. Serve steaks topped with remaining chimichurri sauce and alongside roasted sweet potatoes.

Chef’s Insight

Allow the steak to rest before slicing for juicier results.

Notes

Serve with a glass of Malbec wine for an authentic Argentinian experience.