Chargrilled beef and sweet potato with chimichurri

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How to make Chargrilled beef and sweet potato with chimichurri

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 900g orange sweet potato (kumara)
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh coriander leaves and stems
  • 1 small garlic clove, finely chopped
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • Pinch dried chilli flakes
  • 2 x 220g lean beef sirloin steaks, fat trimmed
  • 250g cherry tomatoes, halved
  • 3 cups (90g) mixed salad leaves

Method

  • Step 1 Place sweet potato on a plate lined with paper towel. Microwave on High (100%) for 5 minutes or until just tender. Set aside to cool slightly. Cut into 5mm-thick slices.
  • Step 2 Meanwhile, process parsley, coriander, garlic, oil, vinegar, oregano and chilli flakes in a small food processor until smooth. Season chimichurri with pepper.
  • Step 3 Preheat a large chargrill or barbecue over medium-high heat. Lightly spray each side of sweet potato with oil. Cook for 2–3 minutes each side or until golden. Transfer to a plate and cover to keep warm. Lightly spray steaks with oil and season with pepper. Cook for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 3 minutes before thickly slicing.
  • Step 4 Divide sweet potato, tomatoes and salad leaves among serving plates. Top with steak and chimichurri to serve.

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