Grilled steaks with chimichurri and harissa-roasted sweet potatoes
Argentina is famous for its beef, so it makes sense that they have a great steak sauce. Chimichurri is a garlicky blend of parsley and sometimes oregano. We added cilantro to ours, just because, and seasoned it with lime juice instead of the more traditional vinegar. Its zippy flavor is absolute magic with these grilled steaks.
- ¾ pound Garnet sweet potatoes
- Fresh flat-leaf parsley
- Fresh oregano
- Fresh cilantro
- 1 to 2 garlic cloves
- ½ pound chard
- 1 teaspoon harissa (optional)
- 1 lime
- Two 6-ounce sirloin steaks
Prep the vegetables
- Scrub the sweet potatoes, cut in half lengthwise and into ½-inch-thick half-moon slices.
- Finely chop the parsley and oregano leaves.
- Finely chop the cilantro, including the tender stems.
- Finely chop the garlic.
- Rinse the chard, strip the leaves from the stems and coarsely chop the leaves and stems. Keep the leaves and stems separate.
Cook the potatoes; make the chimichurri
- In a bowl, zest and juice the lime.
Cook the steak
- Season the steak with salt and pepper.
Cook the chard
Nutrition per serving: Calories: 520 Protein: 44g Total Fat: 15g Monounsaturated Fat: 8g Polyunsaturated Fat: 1g Saturated Fat: 3.5g Cholesterol: 100mg Carbohydrates: 54g Fiber: 10g Added Sugar: 0g Sodium: 720mg