Chargrilled beef and sweet potato with chimmichurri
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
You can’t go past beef on the barbie and serving with traditional Argentinian chimichurri that amplifies the flavour!
Ingredients
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
Garlic
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
Instructions
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.
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