Chimichurri Steak & Rainbow Loaded Sweet Potato
Chimichurri Steak & Rainbow Loaded Sweet Potato is a delightful dish that brings together the bold flavors of chimichurri sauce and the heartiness of roasted sweet potatoes. This recipe is perfect for anyone looking to enjoy a colorful, nutritious meal that’s satisfying and full of flavor. Whether you’re grilling for family or meal prepping for the week, this dish is a great choice.
Why Make This Recipe
There are many reasons to make Chimichurri Steak & Rainbow Loaded Sweet Potato. First, it combines juicy grilled steak with the fresh, herby goodness of chimichurri. Second, the roasted sweet potatoes add a touch of sweetness that pairs well with the savory elements. It’s also packed with nutrition thanks to the addition of black beans, fresh veggies, and Greek yogurt. Plus, it’s an eye-catching dish that makes any meal feel special!
How to Make Chimichurri Steak & Rainbow Loaded Sweet Potato
Ingredients:
- Grilled flank steak, sliced thin
- Chimichurri (parsley, garlic, olive oil, vinegar)
- Roasted sweet potatoes
- Black beans
- Crumbled feta
- Pickled red onions
- Cilantro
- Greek yogurt
Directions:
- Prepare the chimichurri by combining parsley, garlic, olive oil, and vinegar in a bowl.
- Grill the flank steak to your desired doneness and slice it thinly.
- Roast sweet potatoes until tender.
- Assemble the dish by placing roasted sweet potatoes on a plate, topping with black beans, sliced steak, and chimichurri.
- Add crumbled feta, pickled red onions, cilantro, and a dollop of Greek yogurt as toppings before serving.
How to Serve Chimichurri Steak & Rainbow Loaded Sweet Potato
Serve the Chimichurri Steak & Rainbow Loaded Sweet Potato warm on a plate. You can arrange the roasted sweet potatoes as the base, then layer the black beans, sliced steak, and chimichurri on top. Finish with crumbled feta, pickled red onions, and a dollop of Greek yogurt. This dish looks beautiful and tastes even better!
How to Store Chimichurri Steak & Rainbow Loaded Sweet Potato
If you have leftovers, store them in an airtight container in the refrigerator. The steak, sweet potatoes, and toppings can last for up to three days. To reheat, simply warm them in a microwave or on the stovetop. Keep the chimichurri sauce separate if possible to maintain its freshness.
Tips to Make Chimichurri Steak & Rainbow Loaded Sweet Potato
- For extra flavor, marinate the flank steak in the chimichurri sauce for a couple of hours before grilling.
- Make sure to not overcook the sweet potatoes; they should be tender but not mushy.
- Feel free to customize your toppings! Avocado or jalapeños can add a nice twist.
Variation
You can change up this recipe by using chicken or shrimp instead of flank steak. For a vegetarian version, omit the meat and load up on extra veggies and beans.
FAQs
Can I use a different type of steak for this recipe?
Yes, you can use other cuts of steak, such as sirloin or ribeye, based on your preference.
Is chimichurri sauce spicy?
Chimichurri sauce is not traditionally spicy. However, you can add red pepper flakes or diced jalapeños if you like some heat.
Can I make this dish ahead of time?
Yes! You can prepare the chimichurri and roast the sweet potatoes in advance. Just assemble the dish when you’re ready to serve for the best texture.
