Bife a la Parrilla con Chimichurri y Batatas Asadas

Lean grilled steak topped with herb-packed chimichurri alongside fiber-rich roasted sweet potatoes for a hearty, nutrient-dense Argentinian-style dinner.

Ingredients

• 1 1/2 lb (680g) lean steak (sirloin, top round, or flank), 1-inch thick if possible
• 2 large sweet potatoes (about 2 lb / 900g), cut into 1-inch chunks
• 1 1/2 tbsp olive oil, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp ground cumin (optional but great with sweet potato)
• 1 cup packed fresh parsley leaves, finely chopped
• 2 tbsp fresh oregano (or 2 tsp dried oregano)
• 3 cloves garlic, finely minced (or grated)
• 1/4 cup red wine vinegar
• 3 tbsp olive oil
• 2 tbsp water (to lighten without losing volume)
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper flakes (adjust to taste)
• Black pepper, to taste

Method

• 1

  Step 1: Roast the sweet potatoes

  Heat oven to **425°F / 220°C**. Toss sweet potato chunks with **1 tbsp olive oil**, **1 tsp salt**, **1/2 tsp pepper**, and **cumin** (if using). Spread on a large sheet pan in a single layer (give them space so they roast, not steam). Roast **25–30 minutes**, flipping at **15 minutes**, until **deeply browned at the edges and tender** when pierced.

• 2

  Step 2: Make the chimichurri

  In a bowl, combine **parsley, oregano, garlic, vinegar, 3 tbsp olive oil, water, salt, pepper flakes, and black pepper**. Stir well and let sit **10–15 minutes** (this mellows the garlic and lets the herbs bloom). Taste and adjust: more vinegar for tang, more salt for punch, a splash of water to loosen.

• 3

  Step 3: Prep the steak

  Pat steak dry with paper towels (dry surface = better browning). Rub with **1/2 tbsp olive oil** and season generously with **salt and pepper** on both sides. Let sit at room temp while the potatoes finish roasting (about **10–15 minutes**).

• 4

  Step 4: Grill (or sear) the steak

  Heat a grill (or grill pan/cast iron skillet) to **high heat** until very hot. Cook steak:

• 5

  Step 5: Rest, slice, sauce

  Transfer steak to a board and rest **8–10 minutes** (this keeps it juicy). Slice against the grain. Spoon chimichurri over the top (don’t drown it—let the steak shine).

• 6

  Step 6: Serve

  Plate steak with roasted sweet potatoes and add extra chimichurri on the side for dipping. Finish with a pinch of salt if needed right before serving.

Tips

• **Health upgrade (and still very Argentinian):** This chimichurri uses **a little water** to keep it saucy with **less oil**, while still delivering big flavor from herbs, vinegar, and garlic.
• **Best lean cuts:** **Sirloin** is a great balance of tenderness and leanness. **Top round** is very lean—don’t overcook it. **Flank** loves high heat and thin slicing.
• **No grill?** Use a **cast iron skillet**: preheat until lightly smoking, sear steak as directed, and rest. You’ll still get a steakhouse-style crust.
• **Make-ahead:** Chimichurri keeps **3–4 days** in the fridge. Bring to room temp and stir before using.
• **What to serve with:** For a fuller, still-healthy dinner, add a simple **tomato-onion salad** (salt, pepper, vinegar, a drizzle of olive oil) using pantry staples and whatever fresh veg you have.

Nutrition (per serving, estimate)