Kickstart grilling season with Grilled Steak and Sweet Potato Fries served with Chimichurri – it’s loaded with so much savory goodness.
Some things are just “meant to be”. Like peanut butter and jelly, hamburgers and fries, macaroni and cheese, bread and butter, cookies and milk, coffee and donuts – get my point? Well, Chimichurri and Steak is a match made in heaven. Something magical happens when your pair them. Seriously, its SO GOOD.
If you’ve never tried Chimichurri before, you’re in for a big treat. Chimichurri is an Argentinian sauce, typically used as a topping for grilled meats. Traditionally, it is made from finely chopped parsley, garlic, oregano, oil, and vinegar.
I love to use chimichurri on everything – chicken, fish, grilled vegetables, tacos. But, its especially good with grilled steak. It adds a burst of the most amazing fresh, tangy, slightly spicy flavor to the dish.
The traditional way to make chimichurri is to finely chop all of the ingredients by hand and then mix in oil and vinegar. However, it is ridiculously easy to make if you have a food processor. I just throw all of the ingredients in my Cuisinart 8-cup Food Processor or the mini version and pulse for a few seconds.
This particular chimichurri recipe has cilantro and chili peppers for a little extra kick. People have very strong emotions towards cilantro – they either love it, or can’t bear to be around it. The good news is that you can change the cilantro to parsley ratio to your particular taste.
The ideal cut of beef for this recipe is flank steak or skirt steak but, any cut that is used for grilling will work just as well. Tip: When grilling beef, always bring meat to room temperature before placing it on a preheated grill. And always remember to let the meat rest for 10 minutes before slicing it across the grain. This will guarantee a tender, juicy, amazing steak every time!
Roasted Sweet Potato Fries complete this meal. The sweetness of the sweet potatoes is perfect with the savory steak and piquant chimichurri.
- 2 large sweet potatoes, cut into thin sticks
- 3 tbsp olive oil
- ½ tsp salt
- 2 pounds flank steak
- 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
- 1 cup cilantro
- 1 cup parsley
- ½ jalepeno (seeded)
- ½ serano pepper (seeded)
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp ground coriander
- salt and pepper
- juice of 1 lime
- 3 tbsp red wine vinegar
- ½ cup olive oil
- Marinate steak first by placing the steak in a gallon-size freezer bag. Add all marinade ingredients, secure bag and gently shake to combine. Marinate for at least 30 minutes in room temperature, or 3 hours to overnight in refrigerator.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place sweet potato slices on baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to combine. Line the sweet potatoes in a single layer.
- Bake 15 minutes. Remove from oven and flip the fries. Return to oven and bake for 10-15 more minutes.
- Turn off the oven, keeping the fries inside as the oven cools down, about 30 minutes.
- Meanwhile, cook steak by preheating grill to medium-high heat. Add room temperature steak to hot grill and cook 4-5 minutes on each side. Remove from heat and let rest for 10 minutes before slicing thinly against the grain. Grill marinaded onion slices for 2 minutes on each side.
- Combine cilantro, parsley, peppers, garlic, cumin, ground coriander, salt, and pepper in a food processor. Pulse until small pieces remain. Add in the lime juice and vinegar and pulse once more. With the food processor on, add the olive oil until just combined. Taste and season more if needed.
- To serve, place thinly sliced steak and onions over sweet potato fries. Top with chimichurri.