A juicy steak paired with fresh herby chimichurri sauce and baked sweet potato is a combination that will never disappoint. The strong flavour of the meat goes beautifully with the garlic and herbs in the sauce, whilst the sweet potatoes add smooth sweetness. Simple, but perfectly balanced plate that tastes delicious – you've got to try it! 👌🏻

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

£8.89

£7.73

Nutrition (1 serving)

539 kcal
26 g carbohydrates
30 g fats
33 g protein

Per 2 portions

Steak:

300 g beef steak
1 tbsp olive oil
pepper
salt
1 tsp ghee
fresh rosemary
1 clove garlic
chilli flake

Sweet potatoes:

300 g sweet potato
1 tbsp olive oil
salt

Chimichurri sauce (4 portions):

20 g parsley leaves
20 g coriander
1 chilli
5 tbsp olive oil
1 tbsp balsamic crema
lemon juice
salt
pepper
2 cloves garlic

Instructions

Take the steak out of the fridge and leave it out to reach room temperature.
Prick the sweet potato with a fork, put it in a baking tray, drizzle with some olive oil and bake in an oven at 200 °C for 60 minutes. Slice it in half for the last 15 minutes. Once baked, season with salt.
Season both sides of the steak with olive oil and pepper. Add chilli flakes.
Heat the pan and fry the steak on each side for 2 minutes. Then lower the heat, add the butter, rosemary and garlic. Pour the seasoned butter over the steak a few times and then wrap it in foil and leave it.
Slice the steak thinly (following the grain). Serve it with the baked sweet potatoes, chimichurri sauce and (optionally) a side salad.
Enjoy!

Products used in the recipe