Steak & Chimichurri Loaded Sweet Potato
These vibrant, loaded sweet potatoes, packed with lean steak and fresh herb sauces, offer an incredibly flavourful and satisfying meal that nourishes from within. CHECKED
Ingredients
sweet potatoes2 wholeMedium size
salt3 pinch
black pepper1 pinchTo taste
parsley15 gFresh, finely chopped
garlic clove1 wholeMinced
red wine vinegar1 tbspOr apple cider vinegar
extra virgin olive oil9 tspFor chimichurri
dried oregano1 tsp
chilli flake1 pinchOptional
tomato1 wholeMedium, finely diced
red onion0.5 wholeFinely chopped (approx. 1/4 small onion)
lime0.5 wholeFor juice
sirloin steaks2 piece
Instructions
Chef's Tips
For the juiciest steak, ensure it is at room temperature for about 30 minutes before searing it in the hot pan.
If you prefer a milder onion flavour in your pico de gallo, you can briefly rinse the chopped red onion under cold water before mixing it with the other ingredients.
Store any leftover chimichurri in an airtight container in the refrigerator for up to 4 days; it tastes even better the next day.
Prepare and Bake Sweet Potatoes
Preheat your oven to 200°C (180°C fan). Wash the sweet potatoes thoroughly, then pierce them several times deeply with a fork. Rub lightly with 1 tsp of olive oil and sprinkle with a pinch of salt. Place them directly onto the oven rack or a baking tray and roast for 55 minutes, or until they are completely soft when squeezed.
Prepare Chimichurri Sauce
Finely chop the parsley and mince the garlic clove. In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, 3 tbsp of extra virgin olive oil, dried oregano, optional chilli flakes, salt, and pepper. Stir everything together well and set aside at room temperature for at least 10 minutes to allow the flavours to infuse.
Make Pico de Gallo
Finely dice the tomato and finely chop the red onion. Combine the diced tomato, chopped red onion, the juice of half a lime, 1 tsp of olive oil, and a pinch of salt in a separate bowl. Mix gently and allow this mixture to sit and marinate while you cook the steak.
Cook the Steak
Approximately 10 minutes before the potatoes are finished baking, heat the remaining 2 tsp of olive oil in a frying pan over medium-high heat. Pat the steaks completely dry, season them generously with salt and black pepper, and sear for 2 to 3 minutes per side to achieve a medium-rare finish (adjust timing for desired doneness).
Rest and Slice Steak
Transfer the cooked steak to a plate and allow it to rest undisturbed for 5 minutes. After resting, slice the steak thinly against the grain.
Assemble Loaded Potatoes
Once the sweet potatoes are fully cooked, slice each one open lengthwise, ensuring you do not cut completely through the base. Use a fork to gently fluff up the soft interior flesh.
Final Plating
Spoon a little chimichurri sauce into the opened sweet potato, top generously with the sliced steak, drizzle over more chimichurri, and finish with a spoonful of the pico de gallo mixture on top.
