Chimichurri Steak & Rainbow Loaded Sweet Potato
If you’re looking to elevate your dinner game, look no further than this vibrant and flavorful Chimichurri Steak & Rainbow Loaded Sweet Potato. This dish is a feast for the eyes and the palate, combining the bold flavors of grilled steak with a refreshing chimichurri sauce and the natural sweetness of roasted sweet potatoes. Each bite is a harmony of textures and colors that will have your taste buds dancing.
why make this recipe
There are countless reasons to whip up this sensational dish! For starters, it’s not only visually stunning but also packed with nutrients and flavorful ingredients. The grilled flank steak provides a hearty source of protein, while the roasted sweet potatoes add fiber and natural sweetness. The chimichurri sauce brings a burst of freshness with its herby, garlicky profile. Plus, it’s a versatile recipe that can easily impress guests or be enjoyed as a comforting weeknight meal.
how to make Chimichurri Steak & Rainbow Loaded Sweet Potato
Ingredients:
- Grilled flank steak, sliced thin
- Chimichurri (parsley, garlic, olive oil, vinegar)
- Roasted sweet potatoes
- Black beans
- Crumbled feta
- Pickled red onions
- Cilantro
- Greek yogurt
Directions:
- Grill the flank steak until desired doneness. Let it rest before slicing thinly.
- Prepare chimichurri by mixing parsley, minced garlic, olive oil, and vinegar in a bowl.
- Roast sweet potatoes in the oven until tender.
- Assemble the dish by placing roasted sweet potatoes on a plate, layering with black beans, sliced steak, and toppings of crumbled feta, pickled red onions, cilantro, and a dollop of Greek yogurt.
- Drizzle chimichurri over the top and serve.
how to serve Chimichurri Steak & Rainbow Loaded Sweet Potato
Serve this colorful dish on a large platter, allowing everyone to dig in and build their own creations. It pairs beautifully with a side salad or some crunchy tortilla chips for an extra texture. Impress your guests with the vibrant visuals while they enjoy the delightful mix of flavors.
how to store Chimichurri Steak & Rainbow Loaded Sweet Potato
If you have leftovers (which is rare for this dish!), you can store them in an airtight container in the refrigerator for up to 3 days. The components can keep well separately; however, it’s best to store the chimichurri sauce separately to maintain freshness.
tips to make Chimichurri Steak & Rainbow Loaded Sweet Potato
- For extra flavor, marinate the flank steak in a blend of olive oil, garlic, and herbs for a few hours before grilling.
- Ensure the sweet potatoes are cut into evenly sized pieces for consistent roasting.
- Don’t skip the chimichurri—it’s the star of the dish! Adjust the garlic and vinegar to taste for a custom zing.
variation
Feel free to swap out the flank steak for grilled chicken or a plant-based protein like tofu for a vegetarian option. Try different toppings, like avocado slices, corn, or even a spicy salsa to add a kick. The possibilities are endless!
FAQs
1. Can I make the chimichurri sauce ahead of time?
Yes, absolutely! The chimichurri sauce can be made a day in advance and stored in the refrigerator. Letting it sit allows the flavors to meld even more.
2. What can I use instead of flank steak?
You can use skirt steak, sirloin, or even grilled chicken for a lighter option. For a vegetarian version, grilled portobello mushrooms work wonderfully.
3. How do I know when the sweet potatoes are done roasting?
Sweet potatoes are done when they are easily pierced with a fork and are tender throughout. Depending on the size of your sweet potato pieces, this usually takes about 25-30 minutes at 400°F (200°C).
Chimichurri Steak & Rainbow Loaded Sweet Potato
Ingredients
Main Ingredients
- 1 lb Grilled flank steak, sliced thin Use skirt steak or sirloin as alternatives.
- 1/2 cup Chimichurri sauce (parsley, garlic, olive oil, vinegar) Make ahead for best flavor.
- 2 medium Roasted sweet potatoes Cut into evenly sized pieces.
- 1 can Black beans Rinsed and drained.
- 1/2 cup Crumbled feta
- 1/4 cup Pickled red onions
- 1/4 cup Fresh cilantro, chopped
- 1/2 cup Greek yogurt For serving.
Instructions
Preparation
- Grill the flank steak until desired doneness. Let it rest before slicing thinly.
- Prepare chimichurri by mixing parsley, minced garlic, olive oil, and vinegar in a bowl.
- Roast sweet potatoes in the oven until tender.
Assembly
- Assemble the dish by placing roasted sweet potatoes on a plate, layering with black beans, sliced steak, and toppings of crumbled feta, pickled red onions, cilantro, and a dollop of Greek yogurt.
- Drizzle chimichurri over the top and serve.
