Chargrilled Beef And Sweet Potato With Chimichurri

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Chimichurri, a hot Argentinian version of pesto made with herbs, garlic and chilli, pairs perfectly with beef and sweet potato.

The ingredient of Chargrilled Beef And Sweet Potato With Chimichurri

• 900g orange sweet potato kumara
• 1 2 cup coarsely chopped fresh flat leaf parsley
• 1 2 cup coarsely chopped fresh coriander leaves and stems
• 1 small garlic clove finely chopped
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon dried oregano
• pinch dried chilli flakes
• 2 x 220g lean beef sirloin steaks fat trimmed
• 250g cherry tomatoes halved
• 3 cups 90g mixed salad leaves

The Instruction of chargrilled beef and sweet potato with chimichurri

• place 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
• meanwhile process parsley coriander garlic oil vinegar oregano and chilli flakes in a small food processor until smooth season chimichurri with pepper
• preheat a large chargrill or barbecue over medium high heat lightly spray each side of sweet potato with oil cook for 2u20133 minutes each side or until golden transfer to a plate and cover to keep warm lightly spray steaks with oil and season with pepper cook for 3u20134 minutes each side or until cooked to your liking transfer to a plate cover steaks with foil and set aside to rest for 3 minutes before thickly slicing
• divide sweet potato tomatoes and salad leaves among serving plates top with steak and chimichurri to serve

Nutritions of Chargrilled Beef And Sweet Potato With Chimichurri

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