Ribeye Steak with Chimichurri & Sweet Potatoes
Calories 540, Carbs 19 grams, Fat 36 grams, Protein 36 grams
- 1 – 12 ounce boneless Ribeye steak, 1.5 inches thick, visible fat trimmed off
- 2 small sweet potatoes
- 3 teaspoon olive oil, divided
- 1 teaspoon sea salt, divided
- 1 teaspoon freshly cracked black pepper, divided
For the Chimichurri:
- 2 garlic cloves, minced
- 2 tablespoons red onion, minced
- 2 cups firmly packed fresh flat-leaf parsley, chopped
- 1/4 cup firmly packed fresh cilantro, chopped
- 1/4 cup fresh oregano leaves, chopped
- 2 tablespoons red wine vinegar, more as needed
- 1/2 to 3/4 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- freshly ground black pepper, to taste
- Preheat your oven to 425°F.
- Pat the steak dry and allow it to come up to room temperature, about 25 to 30 minutes.
- For the sweet potatoes: Wash your sweet potatoes, pat them dry and then, using a fork or paring knife, poke your potatoes all over.
- Place the sweet potatoes onto a sheet tray lined with aluminium foil or parchment paper and rub 2 teaspoons of olive oil on them. Season with ¼ teaspoon of salt and pepper.
- Roast them until soft to the touch, approximately 25 to 30 minutes. Once the potatoes are cool enough to touch, slice them into ½ inch rounds and set them aside.
- Make the chimichurri: by combining the garlic, red onion, parsley, cilantro, oregano, red wine vinegar, olive oil, salt, pepper and red pepper flakes (if using) in a medium bowl.
- For the steak: Rub 1 teaspoon of olive oil on both sides of the steak and season generously with remaining salt and black pepper.
- Heat a 10 inch skillet over medium heat. Once your pan is hot gently place the ribeye in it, starting with the end closest to you and laying it down away from you to avoid any spatters.
- Cook for 5 to 7 minutes and then flip, cooking for an additional 5 to 7 minutes for medium rare or 9 to 10 minutes for medium.
- Transfer the steak to the cutting board and cover with foil.
- To finish the sweet potatoes in the same skillet you cooked your steak in, on medium heat, add your sweet potato rounds and 2 teaspoons of the chimichurri liquid (try to avoid any of the herbs going into the pan as they will burn). Sear until golden brown on both sides. Season with salt and black pepper.
- To serve, slice the ribeye against the grain and plate alongside the sweet potato rounds. Top with chimichurri.