Prep10 min
Cook15 min
Servings2 containers
Calories515 kcal

Few combinations work as well as a perfectly seared steak and a vibrant, herb-forward chimichurri. This recipe leans into that pairing with the addition of a deeply satisfying sweet potato mash — buttery, slightly sweet, and the ideal backdrop for the bright, garlicky sauce.

With 41 g of protein and 515 calories per serving, this is a meal that performs as well as it tastes. Four steps, 25 minutes, and dinner is plated.

High Protein25 MinutesGluten-FreeDairy-Free OptionArgentinian
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Chimichurri Tip

For the best flavour, use flat-leaf parsley and let the chimichurri rest for five minutes before spooning over the steak. The olive oil will carry the garlic and herb flavours more evenly.

Recipe

Instructions

  1. 1

    Make the Sweet Potato Mash

    Boil the sweet potato in salted water until completely soft, about 12 to 15 minutes. Drain well, then mash with butter, salt, and black pepper until smooth and creamy.

  2. 2

    Sear the Steak

    Heat olive oil in a heavy pan over high heat. Season the steak generously with salt and black pepper on both sides. Sear until browned and cooked to your preferred doneness. Rest for 3 to 5 minutes before slicing.

  3. 3

    Mix the Chimichurri

    Combine finely chopped parsley, oregano, minced garlic, olive oil, red wine vinegar or lemon juice, chili flakes, salt, and black pepper in a small bowl. Stir well and taste for seasoning.

  4. 4

    Plate and Serve

    Spoon the sweet potato mash onto a plate. Lay the sliced steak on top and spoon the chimichurri sauce generously over everything. Serve immediately.