Steak Chimichurri & Sweet Potato Jacket

2 portions - 50 mins (15 mins prep)

A vibrant combination of roasted sweet potato and steak, finished with a bright chimichurri. The sweetness of the potato contrasts the richness of the steak, lifted by fresh herbs and peppery rocket. Low fuss to prepare yet full of flavour, it’s a relaxed dish that works perfectly for midweek dinners.

• Ingredients

  • 2 sweet potatoes

  • 2 steaks, we use sirloin

  • Rocket

  • ½ red chilli, to finish

  • Toasted seeds, to finish (we use this)

  Chimichurri dressing

  • Large handful parsley

  • 2 tbsp olive oil

  • 1 tsp red wine vinegar

  • ½ red chilli

  • 1 clove garlic

  • Salt and pepper

• Method

  STEP 1
  Preheat the oven to 200°C.
  Pierce the sweet potatoes with a fork, place on a lined tray, drizzle with a bit of olive oil and flaky sea salt and roast for 40–50 minutes, until soft throughout.

  STEP 2
  To make the chimichurri, add all the chimichurri ingredients to a food processor and blend to combine. Set aside to let the flavours come together.

  STEP 3
  Bring the steaks to room temperature. Season well with salt and pepper.
  Heat a pan over medium-high heat with a little oil, then cook the steaks for 2–4 minutes per side, depending on thickness and preferred doneness.
  Remove from the pan and allow to rest for a few minutes before slicing.

  STEP 4
  To serve, split the sweet potatoes open and add to each plate. Top with rocket, sliced steak and a spoonful of chimichurri. Finish with toasted seeds and some fresh chilli for a little extra heat.

• Benefits

  • High in protein and iron from Steak.

  • Healthy fats from olive oil.

  • Slow carbohydrates and fibre from sweet potato.

  • Naturally occurring vitamins found in leafy greens.