Description

Juicy, smoky grilled steak paired with crispy, caramelized roasted sweet potatoes—this meal is both hearty and flavorful. A fresh, zesty chimichurri sauce takes it to the next level, making it perfect for a summer BBQ or a cozy dinner at home.

Ingredients

Scale

For the Steak:

2 lbs flank steak (or preferred cut)
1 onion, sliced
Juice from 1 lemon
½ cup orange juice
3 tbsp soy sauce
3 tbsp olive oil
½ tsp sugar
4 cloves garlic, minced
¼ tsp chili powder

For the Roasted Sweet Potatoes:

2 large sweet potatoes, cut into thin sticks
3 tbsp olive oil
½ tsp salt

For the Chimichurri Sauce:

1 cup cilantro
1 cup parsley
½ jalapeño, seeded
½ serrano pepper, seeded
2 cloves garlic
1 tsp cumin
1 tsp ground coriander
Salt and pepper to taste
Juice of 1 lime
3 tbsp red wine vinegar
½ cup olive oil

Instructions

Marinate the Steak: In a resealable bag, combine soy sauce, olive oil, lemon juice, orange juice, sugar, minced garlic, and chili powder. Add the steak, seal the bag, and shake well. Marinate for at least 30 minutes, preferably overnight.
Preheat the Grill: Set to medium-high heat and lightly oil the grates.
Grill the Steak: Remove the steak from the marinade and let it reach room temperature. Place it on the grill and cook for 4-5 minutes per side.
Rest and Slice: Let the steak rest for 10 minutes before slicing thinly against the grain.
Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the sweet potatoes with olive oil and salt, spread them evenly, and roast for 15 minutes. Flip and roast for another 10-15 minutes. Turn off the oven and let the potatoes sit inside for 30 minutes.
Prepare the Chimichurri Sauce: In a food processor, blend cilantro, parsley, peppers, garlic, cumin, ground coriander, salt, and pepper. Add lime juice and vinegar, then slowly drizzle in olive oil while blending.
Assemble and Serve: Plate the steak over the roasted sweet potatoes and top with chimichurri sauce.

Notes

For extra crispy sweet potatoes, avoid overcrowding the baking sheet. Letting the steak rest before slicing ensures juicy, tender bites. For more spice, leave the seeds in the peppers when making the chimichurri.

Prep Time: 30
Cook Time: 30
Category: Dinner
Method: Grilling, Roasting
Cuisine: Argentinian-American Fusion

Nutrition

Calories: ~580 kcal
Sugar: ~6g
Sodium: ~650mg
Fat: ~36g
Saturated Fat: ~9g
Unsaturated Fat: ~25g
Carbohydrates: ~40g
Fiber: ~6g
Protein: ~38g
Cholesterol: ~90mg

Keywords: Grilled steak, roasted sweet potatoes, steak and potatoes, BBQ steak, steak dinner, chimichurri sauce, healthy steak recipe, easy steak meal