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Chimichurri Steak with Sweet Potato and Tenderstem Broccoli
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Chimichurri Steak with Sweet Potato and Tenderstem Broccoli

2 h 30 minPara 2Nutri-Score B€€€
de @becky_bfit28 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • parsley (bunch, finely chopped)Frutas y verduras1 pieza
  • red chilli (deseeded, finely chopped)Frutas y verduras1 pieza
  • garlic (cloves, finely chopped)Frutas y verduras3 piezas
  • extra virgin olive oil (for the chimichurri)Despensa120 ml
  • red wine vinegarDespensa30 ml
  • oregano (dried)Especias1 g
  • saltEspecias2 g
  • black pepper (ground)Especias1 g
  • sirloin steak (seasoned)Carne2 piezas
  • sweet potato (pricked, coated in olive oil and salt)Frutas y verduras2 piezas
  • olive oil (for the sweet potatoes)Despensa15 ml
  • Parmesan (grated, to serve)Lácteos30 g
  • tenderstem broccoli (to serve)Frutas y verduras200 g

por ración

Nutrición

945kcal

Carbohidratos
38 g
Proteínas
53 g
Grasas
65 g
Adaptar utensilios

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Utensilios

  • Horno
  • Bol
  • Sartén
  • Wok

paso a paso

Preparación

  1. Bake the sweet potatoes

    • Prick the sweet potatoes and coat them in olive oil and salt.
    • Bake in the oven at 180 °C until soft.
    Paso 1

  2. Make the chimichurri

    • Finely chop the parsley, chilli and garlic and add to a bowl.
    • Add the olive oil, vinegar, oregano, salt and pepper.
    • Mix well until combined.
    Paso 2

  3. Cook the broccoli

    • Stir fry the tenderstem broccoli until cooked.
    Paso 3

  4. Fry the steaks

    • Fry the steaks to your liking, about 2 min on each side for medium rare.
    • Let rest before slicing.
    Paso 4

  5. Serve

    • Serve the sliced steak with the sweet potato and broccoli.
    • Top with grated Parmesan and spoon over the chimichurri.
    Paso 5
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