Chimichurri Steak Dinner

If I had to build my perfect dinner plate, this would be it. Chimichurri steak with roasted sweet potatoes, broccolini, and avocado. Simple ingredients that come together so well. ❤️

For the sweet potatoes:

• 2 sweet potatoes, diced

• Olive oil

• Salt & pepper

• Garlic powder

• Paprika

For the steak:

• 2 NY strip steaks, about 1 inch thick

• Salt

• 1-2 tbsp beef tallow, or a high-smoke oil

• 2 tbsp butter

• 4 garlic cloves

For the chimichurri sauce:

• 1/4 cup chopped Italian parsley

• 1/4 cup chopped cilantro

• 4 garlic cloves, minced

• 1/2 cup olive oil

• 2 tbsp red wine vinegar

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp red pepper flakes

For the broccolini:

• 1 bunch broccolini, trimmed

• 1 tbsp butter

• 1 garlic clove, minced

• Salt & pepper

For serving:

• 1 avocado, cubed

1. Preheat oven to 425°F.

2. Line a sheet pan with parchment paper and add the diced sweet potatoes. Drizzle with 2 tbsp olive oil and season with salt, pepper, garlic powder, and paprika (measure with your heart). Toss to coat, then roast for 30–35 minutes, or until fork-tender.

3. Pat the steaks dry and generously season with salt. Let your steaks come to room temperature, about 30 minutes.

4. While you wait for the steaks to come to room temperature, you can make the chimichurri sauce by adding the parsley, cilantro, garlic, olive oil, red wine vinegar, salt, pepper, and red pepper flakes together in a small bowl. Mix until combined and set aside.

5. Preheat a skillet over medium-high heat until very hot. Add the beef tallow and let it melt, coating the bottom of the pan. Before searing, pat the steaks dry one more time to remove any moisture the salt has drawn out. Sear the steaks for about 2 minutes per side for medium-rare or 3 minutes per side for medium. I like to gently press on the steaks with a spatula to ensure an even sear. Flip once, then briefly sear the fat cap on each edge until browned, about 20-30 seconds.

6. Turn the heat down to low, then add the butter and garlic cloves. Baste the steaks for an additional minute. Remove from the pan and let rest for 10 minutes before slicing.

7. After removing the steaks from the pan, increase the heat to medium and add the broccolini. Cook for 4-5 minutes in the steak drippings, then add 1 tablespoon of butter and the minced garlic. Continue cooking for another 2-3 minutes, or until the broccolini is tender and lightly charred. Season with salt and pepper to taste.

8. Assemble your plates with the roasted sweet potatoes, sliced steak, broccolini, and avocado. Spoon the chimichurri over the steak and serve.

   Hope you enjoy ❤️

xx,

Olivia