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Ribeye Steak with Sweet Potato Mash and Chimichurri
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Ribeye Steak with Sweet Potato Mash and Chimichurri

40 minServes 2Nutri-Score C€€€
from @big.homies.kitchen1 import0 cooked
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what you need

Ingredients

2 people
  • ribeye steak (at room temperature)Meat2 pieces
  • sweet potato (peeled and cubed)Produce600 g
  • butter (softened)Dairy30 g
  • parsley (finely chopped)Produce30 g
  • shallot (finely chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • dried oregano (crumbled)Spices3 g
  • chilli flakesSpices2 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • red wine vinegarPantry30 ml
  • olive oilPantry120 ml

per serving

Nutrition

1,258kcal

Carbs
65 g
Proteins
53 g
Fat
88 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Potato masher

step by step

Method

  1. Make the chimichurri

    • Finely chop the parsley, shallot and garlic and place them in a bowl.
    • Add the oregano, chilli flakes, salt and pepper.
    • Pour in the red wine vinegar and olive oil and stir well, then set aside to let the flavours develop.
    Step 1

  2. Cook the sweet potatoes

    • Peel and cube the sweet potatoes and put them in a saucepan.
    • Cover with salted water and boil until completely tender.
    Step 2

  3. Mash the sweet potatoes

    • Drain the sweet potatoes well.
    • Mash with the butter and season with salt and pepper until smooth.
    Step 3

  4. Sear the ribeye

    • Season the steaks generously with salt and pepper.
    • Sear in a hot pan with a little olive oil until well browned on both sides.
    • Rest the steaks on a board for a few minutes before slicing.
    Step 4

  5. Plate and serve

    • Spoon the sweet potato mash onto plates.
    • Top with the sliced ribeye and spoon the chimichurri over the steak.
    Step 5
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