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Steaks with chimichurri salsa and baked sweet potatoes


Serves: 8
timePrep time: 25 mins
timeTotal time:
Steaks with chimichurri salsa and baked sweet potatoes
Photohraph by Kris Kirkham

Steaks with chimichurri salsa and baked sweet potatoes


Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
714Kcal
Fat
30gr
Saturates
12gr
Carbs
63gr
Sugars
17gr
Fibre
10gr
Protein
48gr
Salt
0.8gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 2 x 1.25kg bags sweet potatoes
  • sea salt
  • 8 rib-eye steaks, at room temperature
  • a sprinkle of smoked paprika
For the chimichurri salsa:
  • 2 x 28g packs flat-leaf parsley
  • 1½ x 31g packs coriander, leaves only
  • 2 garlic cloves, crushed
  • juice of 2 limes
  • 8 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tbsp white or red wine vinegar
For the green chilli butter:
  • 100g soft butter
  • 2 green chillies, chopped
  • ½ x 31g pack coriander, leaves only

Step by step

Get ahead
Make the salsa and chilli butter the day before; chill. The salsa will discolour slightly, but it will still taste delicious.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Scrub the sweet potatoes and rub a little oil and sea salt on the skins, transfer to 1 large or 2 smaller baking tins and bake for 45 minutes-1 hour, or until they are tender.
  2. For the salsa, put all the ingredients in a food processor with some seasoning and whiz together until chopped.
  3. For the green chilli butter, mix the soft butter with the chilli, coriander and some seasoning in a small bowl; chill.
  4. Shortly before the sweet potatoes are ready, season the steaks, rub a little oil on each one and sprinkle them lightly with salt and smoked paprika. Preheat a frying pan or griddle pan until it is really hot; fry the steaks in batches for 3 minutes on each side. Transfer them to a board to rest as they are ready.
  5. Split open the sweet potatoes and add a little of the chilli butter to the centre of each.
  6. Slice the steaks and serve with the chimichurri salsa and the sweet potatoes.
Chef quote
An easy Saturday night-style supper with lots of South American flavour. A big green leafy salad is a good accompaniment here. If you prefer, roast a beef joint instead of cooking the steaks, to serve with the salsa, sweet potatoes and green chilli butter.

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