Customer Favorite

Steaks with chimichurri and harissa-roasted sweet potatoes

Paleo, Gluten Free, Soy Free, Dairy Free

2 Servings, 620 Calories/Serving

25 – 35 Minutes

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, just because, and seasoned it with lime juice instead of the more traditional vinegar. Its tangy flavor is absolute magic with these grilled steaks.


  • ¾ pound sweet potatoes
  • Fresh flat-leaf parsley
  • Fresh oregano
  • Fresh cilantro
  • Peeled fresh garlic
  • ½ pound chard
  • 1 teaspoon harissa powder (optional)
  • 1 lime
  • Two 6-ounce top sirloin steaks



Prep the vegetables

Heat the oven to 400ºF.
  • Trim the ends from sweet potatoes; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Strip the parsley and oregano leaves from the stems; finely chop the leaves.
  • Finely chop the cilantro.
  • Finely chop enough garlic to measure 1½ teaspoons.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.


Roast the sweet potatoes

On a sheet pan, season the sweet potatoes with salt, pepper, and as much harissa powder as you like. Drizzle with 1 tablespoon oil and toss to coat. Roast in the oven until tender, 18 to 20 minutes. While the sweet potatoes roast, make the chimichurri.


Make the chimichurri

Working over a small bowl:
  • Zest and juice the lime.
To the bowl with the lime, stir in the parsley, oregano, cilantro, half the garlic, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Cook the steak

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for at least 5 minutes before serving. Do not clean out the pan.


Cook the chard

In the same pan used to cook the steaks, add 1 to 2 teaspoons oil, if needed. Add the chard stems, season with salt, and cook until starting to soften, 1 to 2 minutes. Stir in the remaining garlic and the chard leaves and cook until just wilted, 1 to 2 minutes. Season to taste with salt and pepper.



Transfer the steaks, sweet potatoes, and chard to individual plates. Garnish the steaks with the chimichurri and serve.

Nutrition per serving: Calories: 620, Protein: 42 g, Total Fat: 34 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 8 g, Cholesterol: 115 mg, Carbohydrates: 36 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 650 mg

Similar Recipes

Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean
Argentinian chicken with green rice and chimichurri
Paleo Friendly, Gluten Free, Dairy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free