The Chimichurri Trio
Why you'll love this dish
The Chimichurri Trio is a vibrant, flavorful dish that brings together juicy seared sirloin, caramelized sweet potatoes, and a refreshing tomato salad, all tied together with the bold, herbaceous notes of chimichurri sauce. Perfectly balanced and nutrient-packed, this meal is as satisfying as it is beautiful on the plate.
Benefits
Chimichurri Sauce: Packed with fresh parsley and cilantro, offering antioxidants, vitamins A and C, and anti-inflammatory properties. Garlic and olive oil contribute heart-healthy fats and immune-boosting compounds.
Sweet Potatoes: A nutrient-dense carb loaded with beta-carotene, fiber, and potassium for energy and heart health. Roasting enhances their natural sweetness while retaining nutrients.
Tomato Salad: Cherry tomatoes and parsley provide antioxidants like lycopene and vitamin C, promoting skin health and reducing inflammation. Red onions and garlic add prebiotics for gut health.
Did you know chimichurri originated in Argentina as a sustainable way to enhance flavor without relying on heavy sauces? It’s a low-waste recipe that uses fresh herbs and pantry staples, making it both eco-friendly and budget-friendly.
The Chimichurri Trio
Servings:
2
55 minutes
40 minutes
10 minutes
Prep Time
Cook Time
Total Time
Ingredients
Steak:
2 sirloin steaks (6-8 oz each)
Salt and pepper, to taste
1 tablespoon olive oil
Chimichurri Sauce:
½ cup flat-leaf parsley, chopped
¼ cup cilantro, chopped
4 garlic cloves, chopped
1 shallot, chopped
1 teaspoon dried oregano
1 small red chili, seeded and diced (or 2 tsp red pepper flakes)
3 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
⅔ cup extra-virgin olive oil
Sweet Potato:
2 sweet potatoes, halved lengthwise
Olive oil, for brushing
Salt and pepper, to taste
2 tablespoons Parmesan cheese, grated
Tomato Salad
1 cup cherry tomatoes, halved
½ red onion, thinly sliced into moons
2 tablespoons fresh parsley, chopped
1 garlic clove, finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
Salt and pepper, to taste
Instructions
1. Prepare Chimichurri Sauce:
In a food processor, combine parsley, cilantro, garlic, shallot, oregano, red chili (or red pepper flakes), red wine vinegar, salt, and black pepper. Pulse until finely minced but not a paste.
Transfer to a bowl and stir in olive oil. Let stand for 15 minutes to meld flavors.
2. Cook the Sirloin Steaks:
Season steaks with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare or to preferred doneness.
Remove from heat, cover with foil, and rest for 5 minutes.
3. Roast Sweet Potatoes:
Preheat oven to 400°F (200°C).
Brush sweet potato halves with olive oil and season with salt and pepper.
Place cut-side down on a baking sheet. Roast for 25-35 minutes until tender and caramelized.
Sprinkle with Parmesan before serving.
4. Make the Tomato Salad:
Toss cherry tomatoes, red onion, parsley, and garlic in a bowl.
Dress with olive oil, red wine vinegar, lemon juice, salt, and pepper.
5. Assemble the Plate:
Top steaks with chimichurri.
Add a sweet potato half and a side of tomato salad.
you might also like
