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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 minServes 2Nutri-Score B€€€
from @becky_bfit28 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • parsley (bunch, finely chopped)Produce1 piece
  • red chilli (deseeded, finely chopped)Produce1 piece
  • garlic (cloves, finely chopped)Produce3 pieces
  • extra virgin olive oil (for the chimichurri)Pantry120 ml
  • red wine vinegarPantry30 ml
  • oregano (dried)Spices1 g
  • saltSpices2 g
  • black pepper (ground)Spices1 g
  • sirloin steak (seasoned)Meat2 pieces
  • sweet potato (pricked, coated in olive oil and salt)Produce2 pieces
  • olive oil (for the sweet potatoes)Pantry15 ml
  • Parmesan (grated, to serve)Dairy30 g
  • tenderstem broccoli (to serve)Produce200 g

per serving

Nutrition

945kcal

Carbs
38 g
Proteins
53 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Mixing bowl
  • Frying pan
  • Wok

step by step

Method

  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.
    Step 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.
    Step 2

  3. Cook the broccoli

    • Stir fry the tenderstem broccoli until cooked.
    Step 3

  4. Fry the steaks

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

  5. Serve

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