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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 30Pour 2Nutri-Score B€€€
par @becky_bfit28 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • parsley (bunch, finely chopped)Fruits et légumes1 morceau
  • red chilli (deseeded, finely chopped)Fruits et légumes1 morceau
  • garlic (cloves, finely chopped)Fruits et légumes3 morceaux
  • extra virgin olive oil (for the chimichurri)Épicerie120 ml
  • red wine vinegarÉpicerie30 ml
  • oregano (dried)Épices1 g
  • saltÉpices2 g
  • black pepper (ground)Épices1 g
  • sirloin steak (seasoned)Viandes2 morceaux
  • sweet potato (pricked, coated in olive oil and salt)Fruits et légumes2 morceaux
  • olive oil (for the sweet potatoes)Épicerie15 ml
  • Parmesan (grated, to serve)Produits laitiers30 g
  • tenderstem broccoli (to serve)Fruits et légumes200 g

par portion

Nutrition

945kcal

Glucides
38 g
Protéines
53 g
Lipides
65 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Saladier
  • Poêle
  • Wok

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Cook the broccoli

    • Stir fry the tenderstem broccoli until cooked.
    Étape 3

  4. Fry the steaks

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

  5. Serve

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