Hello and happy new year! To start the new year off right Sun Basket and I are teaming up once again to bring you a delicious Paleo/Whole 30 compliant meal: Steaks with Chimichurri and Roasted Harissa Sweet Potatoes.
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Sun Basket will be kicking off 2017 with their new “Healthy New Year” Campaign:
The new year is a time to refocus on goals and resolutions, whether they be cooking more, following a healthier diet, or spending more time with friends and family! Sun Basket has all of your resolutions in one delicious delivery.
Get 3 Meals Free from Sun Basket! Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options.
And Sun Basket meals are so easy to prep and cook. Just pull a Sun Basket bag out of your fridge, do a little dicing and slicing, a little sautéing or baking and voila! You have an incredible, delicious, healthy meal in about 30 minutes.
Argentina is famous for its beef, so it makes sense that they have a great steak sauce. This Chimichurri is a garlicky blend of parsley, oregano and cilantro seasoned with lime juice instead of the more traditional vinegar. Its tangy flavor is absolute magic with these grilled steaks. The sweet potatoes are tossed in olive oil and harissa powder, then roasted in the oven while you prepare the chimichurri and cook the steaks and chard in the same pan. So easy!
The Recipe: Steaks with Chimichurri and Roasted Harissa Sweet Potatoes
Tips and what you will need: In my humble opinion the best way to get steak exactly how you want it is by searing it on the cooktop in a grill pan. I used a Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. This meal is grain free, dairy free, gluten free and Paleo/Whole 30 compliant.
- ¾ pound sweet potatoes
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 sprigs fresh oregano, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1½ teaspoons fresh garlic, peeled and minced
- ½ pound chard
- 1 teaspoon harissa powder (optional and you can adjust to taste)
- 1 lime
- Two 6-ounce top sirloin steaks (or to be fancy, filet mignon)
- Prep the vegetables:
- Heat the oven to 400ºF.
- Trim the ends from sweet potatoes; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Strip the parsley and oregano leaves from the stems; finely chop the leaves.
- Finely chop the cilantro.
- Finely chop enough garlic to measure 1½ teaspoons.
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
- Roast the sweet potatoes:
- On a sheet pan, season the sweet potatoes with salt, pepper, and as much harissa powder as you like. Drizzle with 1 tablespoon olive oil and toss to coat. Roast in the oven until tender, 25-30 minutes. If you are like me and like the edges browned, leave them in a little longer.
- While the sweet potatoes roast, make the chimichurri:
- Working over a small bowl:
- Zest and juice the lime.
- To the bowl with the lime, stir in the parsley, oregano, cilantro, half the garlic, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
- Cook the steak:
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
- In a pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for at least 5 minutes before serving. Do not clean out the pan.
- Cook the chard:
- In the same pan used to cook the steaks, add 1 to 2 teaspoons olive oil, if needed. Add the chard stems, season with salt, and cook until starting to soften, 1 to 2 minutes. Stir in the remaining garlic and the chard leaves and cook until just wilted, 1 to 2 minutes. Season to taste with salt and pepper.
- Transfer the steaks, sweet potatoes, and chard to individual plates. Garnish the steaks with the chimichurri and serve.