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Photo of Chargrilled beef and sweet potato with chimmichurri by WW

Chargrilled beef and sweet potato with chimmichurri

Total Time
35 min
15 min
20 min
You can’t go past beef on the barbie and serving with traditional Argentinian chimichurri that amplifies the flavour!


Orange sweet potato (kumara)

810 g, (Buy 900g) peeled

Fresh flat-leaf parsley

½ cup(s), coarsely chopped

Fresh coriander

½ cup(s), coarsely chopped, leaves and stems


1 clove(s), finely chopped

Olive oil

1 tbs

Red wine vinegar

2 tsp

Dried oregano

1 tsp

Dried chilli flakes

¼ tsp, dried

Beef sirloin steak, raw

352 g, (buy 2 x 220g)

Cherry tomatoes

250 g, halved

Mixed salad leaves

3 cup(s), to serve


  1. Place the 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.
  2. Meanwhile, using a small food processor, process parsley, coriander leaves and stems, garlic, oil, vinegar, oregano and chilli flakes until smooth. Season with salt and pepper.
  3. Heat a large barbecue or chargrill on medium-high. Lightly spray each side of sweet potato with oil. Cook for 2-3 minutes each side or until golden. Transfer to a large plate and cover with foil to keep warm. Lightly spray the steaks with oil and season with salt and pepper. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 3 minutes. Thickly slice the steaks.
  4. Divide sweet potato, tomatoes and salad leaves among serving plates. Arrange steak on top of sweet potato mixture. Top with chimichurri.


TIP: Use 3 x small (700g) sweet potato in place of one large sweet potato. They take 2 minutes to cook in a microwave.