Steak with Chimichurri and Roasted Sweet Potatoes

Name: Steak with Chimichurri and Roasted Sweet Potatoes
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: Serves 2
Ingredients: 30 ml red wine vinegar; 1 tbsp olive oil; 3 tbsp olive oil; juice of 2 limes; 3 sweet potatoes, peeled and cut into 3cm cubes; 1 large onion, peeled and cut into chunky wedges or cubes; 2 cloves garlic, peeled; ½ tsp sea salt; large handful of flat leaf parsley, chopped; salt and freshly ground black pepper; ½ tsp sea salt flakes; small handful of coriander, chopped; 1 tablespoon paprika or smoked paprika; ½ tsp red chilli flakes; 2 x 200 g rib eye or rump steaks; 1 tsp freshly ground black pepper; a few sprigs of oregano; 120 ml extra virgin olive oil

Preparation info

Serves
2

Difficulty
Medium
Ready in
1 hr

Appears in

Eat Bike Cook

By Kitty Pemberton-Platt

Published 2021

About

This recipe was inspired by Alison Jackson’s bison steak dinner. In case you don’t have access to bison, we’ve used a classic rib eye here, although, truly, it would be delicious made with seared cauliflower steak, chicken breasts or grilled sea bass. Any leftover chimichurri will keep in the fridge and is excellent with Slow-cooker Spicy Bean Chili.