Creative Chimichurri Steak and Sweet Potato Bowl

Ingredients

• 1 ½ lb flank steak(paid link)
• 2 medium sweet potatoes(paid link)
• ¼ cup olive oil(paid link)
• 1 cup fresh parsley(paid link)
• ½ cup fresh cilantro(paid link)
• 4 clove garlic(paid link)
• ¼ cup red wine vinegar(paid link)
• ½ tsp red pepper flakes(paid link)
• 1 ½ tsp kosher salt(paid link)
• 1 tsp black pepper(paid link)
• 5 oz baby spinach(paid link)
• 1 medium avocado(paid link)
• 1 lime(paid link)

Instructions

1. 1

   Preheat oven to 400°F. Wash and chop sweet potatoes into 1-inch cubes. Toss with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.

   25 min

2. 2

   While sweet potatoes roast, prepare the chimichurri. In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, 1 teaspoon salt, and 0.5 teaspoon black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the remaining 2 tablespoons of olive oil until combined. Set aside.

3. 3

   Pat the flank steak dry and season generously with the remaining 0.5 teaspoon salt and 0.5 teaspoon black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear steak for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Let rest for 10 minutes before slicing against the grain.

   4 min

4. 4

   Assemble the bowls. Divide the roasted sweet potatoes and baby spinach among four bowls. Top with sliced steak. Spoon chimichurri generously over the steak and sweet potatoes. Garnish with sliced avocado and a squeeze of fresh lime juice.

Perfect With