Chimichurri Steak & Rainbow Loaded Sweet Potato
Chimichurri Steak & Rainbow Loaded Sweet Potato is a vibrant and delicious meal that combines the juicy flavors of grilled flank steak with fresh and colorful toppings. This dish not only looks amazing on your plate but is also packed with nutrients and taste. Perfect for a weeknight dinner or a weekend gathering, it’s sure to impress your family and friends.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. First, the grilled flank steak is tender and flavorful, especially when paired with the zesty chimichurri sauce. Second, the rainbow-loaded sweet potatoes add a beautiful touch to your meal with their vibrant colors and healthy ingredients. Finally, this dish is easy to prepare, making it a great option for both new and experienced cooks alike. You get a wholesome meal that is satisfying and healthy!
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:
- Grill the flank steak to your desired doneness and slice it thinly.
- Prepare the chimichurri by blending parsley, garlic, olive oil, and vinegar together in a food processor until smooth.
- Roast the sweet potatoes until they are tender, usually around 25-30 minutes at 400°F (200°C).
- Assemble the loaded sweet potatoes by using the roasted sweet potatoes as a base. Top them with sliced steak, chimichurri sauce, black beans, crumbled feta, pickled red onions, cilantro, and a dollop of Greek yogurt.
How to Serve Chimichurri Steak & Rainbow Loaded Sweet Potato
Serve the Chimichurri Steak & Rainbow Loaded Sweet Potato warm. Arrange each loaded sweet potato on a plate and drizzle extra chimichurri on top if desired. This dish is colorful and looks great when served in individual portions, allowing everyone to enjoy their personal loaded sweet potato.
How to Store Chimichurri Steak & Rainbow Loaded Sweet Potato
To store leftovers, place the components in separate airtight containers. The grilled steak and chimichurri can be kept in the refrigerator for up to 3 days. Store the roasted sweet potatoes, black beans, and toppings separately to maintain freshness. Reheat the steak and sweet potatoes when ready to enjoy again.
Tips to Make Chimichurri Steak & Rainbow Loaded Sweet Potato
- For a smoky flavor, grill the flank steak over high heat.
- Allow the chimichurri to sit for at least 30 minutes before serving to enhance its flavors.
- Feel free to experiment with different toppings, such as avocados or corn!
Variation
If you want to make this dish vegetarian, you can replace the flank steak with grilled portobello mushrooms or roasted chickpeas for a hearty alternative.
FAQs
1. Can I use a different type of steak?
Yes! You can use any cut of steak you prefer, such as sirloin or ribeye.
2. How can I make chimichurri spicier?
You can add a pinch of red pepper flakes or a chopped chili to the chimichurri for an extra kick.
3. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a great option for those with gluten sensitivities.
Enjoy making your Chimichurri Steak & Rainbow Loaded Sweet Potato! It’s a delightful dish that brings together great flavors and colors on your plate. Happy cooking!
