Steaks with Chimichurri and Roasted Harissa Sweet Potatoes

I love a meat and potato dinner, especially when it’s a tad different. These Steaks with Chimichurri and Roasted Harissa Sweet Potatoes are the perfect example. A steak and potato meal that is just a little unique!
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Steaks with Chimichurri and Roasted Harissa Sweet Potatoes

Argentina is famous for its beef, so it makes sense that they created the best steak sauce ever., chimichurri! The Chimichurri in this recipe is quick and easy to make. It’s is a blend of parsley, oregano, cilantro and garlic in a base of olive oil and lime juice. It’s flavor is absolute magic with these grilled steaks. This meal is also Whole30 and Paleo compliant. Win/win!

The Sweet Potatoes:

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. 

What is Harissa Spice Blend?

Harissa is a Tunisian spice blend typically made from dried chili peppers, paprika, onion, cumin and coriander. It gives food a complex, smoky, curry-like flavor with a touch of spicy heat. It has a deep red color and unique flavor that works perfectly for this dinner bowl. You can usually find it on the spice aisle of most grocery stores or on AMAZON. 

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Steaks with Chimichurri and Roasted Harissa Sweet Potatoes

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

A delicious steak and potato meal!

Course: Main Course

Cuisine: Argentine

Keyword: dairy-free recipe, easy dinner recipe, steak and potatoes, Whole30 recipe

Servings: 2 servings

Author: Linda Spiker

Ingredients

For Potatoes:

• 2 orange sweet potatoes
• 1-2 Tablespoons god quality extra virgin olive oil
• 1 teaspoon harissa powder, optional and you can adjust to taste
• Sea salt and freshly ground pepper to taste

For Chimmichurri:

• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons Fresh cilantro, chopped
• 1 1/2 teaspoons fresh garlic, chopped, peeled and minced
• 1 lime, squeezed
• 2 tablespoons olive oil

For Steaks:

• Two 6-ounce filet mignon or top sirloin steaks
• Sea salt and freshly ground pepper, to taste
• 2 tablespoon olive oil

Instructions

For Sweet Potatoes:

1. Preheat the oven to 400ºF. Place oven rack in center position

2. Peel sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut into quarters. Place on a small cooking sheet covered with parchment paper. Drizzle with olive oil, toss. Sprinkle with harissa (if using) sea salt and pepper, to taste. Toss again. Place in the oven for 40 minutes, but set the timer for 20 minutes.

While the sweet potatoes roast, make the chimichurri:

1. To a small bowl add parsley, cilantro, garlic, olive oil, lime juice, sea salt and pepper, stir and set aside.

When 20 minute timer goes off, start the steak:

1. Place a grill pan on high heat for five minutes. Pat the steaks dry with a paper towel; season with salt and pepper, to taste. When pan is ready, turn heat down to medium, add olive oil. Swirl oil around so bottom of pan is coated. Add steaks and sear one side for five minutes, turn steaks over. Place in the oven next to the potatoes. For rare, cook five minutes, for medium, cook 6 minutes, for well done, cook 7 minutes. Remove steaks and allow to rest for five minutes.

2. When steak has rested for five minutes, remove potatoes from oven.

Serve:

1. Slice steaks and tansfer to plates, drizzle with chimichurri. Add sweet potatoes and enjoy!

Recipe Notes

Just a little reminder that all ovens are different and altitude can play a part, beacause of that steaks may require more or less time. The good news is, once you learn the timing for your oven/altitude, your steaks will be perfect every time!