Grilled Steak with Chimichurri and Sweet Potato Fries
Tender grilled steak marinated in a vibrant chimichurri sauce, served with baked sweet potato fries. A sophisticated and nut-free gluten-free Mexican-inspired meal.
Ingredients
- about 680 g Steak (skirt or flank)
- 2 large Sweet potatoes
- 4 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 4 cloves Garlic
- 1/2 cup Parsley
- 1 tbsp Oregano
- 1/4 tsp Red pepper flakes
- 1 tsp Salt
- 1/2 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat grill to medium-high heat. Cut sweet potatoes into fry shapes. Toss with 2 tablespoons of olive oil, salt, and pepper. Bake at 400F for 25 minutes or until crispy.
- 2Make the chimichurri sauce: In a food processor, combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Pulse until finely chopped but not pureed.
- 3Marinate steak with half of the chimichurri sauce for at least 30 minutes.
- 4Grill steak for 4-6 minutes per side for medium-rare, or until cooked to your desired doneness.
- 5Let steak rest for 5 minutes before slicing against the grain. Serve steak with remaining chimichurri sauce and sweet potato fries.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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