Chimichurri Steak & Rainbow Loaded Sweet Potato
A vibrant dish combining grilled steak, refreshing chimichurri sauce, and sweet roasted potatoes, perfect for impressing guests or enjoying a wholesome weeknight meal.
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.
Notes
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. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.