Chimmichurri Steak With a Warm Sweet Potato Salad

Amy Massey
by Amy Massey
2 Servings
40 min

There are so many great ways to enjoy a good cut of steak. But when I want a healthier option or something a bit more 'summery' I always opt for a simple grilled steak with homemade chimmichurri sauce and this warm salad.

The salad is a great side dish in itself that could be served up as a lunch on its own or as an accompaniment to many other different types of meat. It is called a 'warm salad' because it is cooked and made up of sweet potatoes, wilted spinach, chestnut mushrooms and tomatoes.

You can't beat a good grilled steak cooked to your liking (mine is always rare!)

The zingy, fresh chimmichurri sauce is perfect for something cleaner and a bit more exiting than the usual sauces that are served with steak.

This warm salad makes the perfect accompaniment to Grilled steak or can even be enjoyed on its own.

Chimmichurri Steak With a Warm Sweet Potato Salad
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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For the steak
  • 2 fresh steaks, sirloin works best for this dish in my opinion
  • 2 tbsps olive oil or spray oil
  • Salt and freshly ground black pepper
For the chimmichurri sauce
  • 1 cup fresh, flat leaf parsley
  • 1 cup fresh basil leaves
  • 1/2 cup fresh coriander leaves
  • Juice of 1/2 lime
  • 1 tsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp white wine vinegar
For the warm salad
  • 1 tbsp extra virgin olive oil or spray oil.
  • 1 medium sweet potato, peeled and diced into thumb-sized chunks
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 250g/2.5 cups of fresh baby leaf spinach
  • Approx. 10 cherry tomatoes, halved
  • 125g/1 cup of chestnut mushrooms, sliced.
  • 1 tsp apple cider vinegar
  • Salt, to taste

Remove the steaks from your refrigerator to allow them to come to room temperature.
Once they have warned slightly, cover the steaks in the olive oil and season with salt and pepper on both sides, massaging it into the meat. Set aside until ready to cook.
Preheat your oven to 200 degrees celcius/390 degrees Fahrenheit.
Place your diced sweet potatoes on a baking tray and season with salt. Sprinkle over the smoked paprika and cinnamon and toss to coat in the spices.
Place the sweet potato in the oven and set a timer for 30 minutes.
Prepare the chimmichurri sauce by placing all of the ingredients in a blender and pulse until smooth. If you find the sauce is still quite coarse, add a few teaspoons of water to loosen the mix slightly. The sauce can now be set aside until you are ready to serve.
When the sweet potatoes are almost cooked and have around 10 minutes left to go, heat a griddle pan until very hot.
While the griddle is warming up, heat a frying pan until hot and add the oil.
Once hot, add the sliced mushrooms and immediately season with salt to taste.
Cook for about 30 seconds then add the cider vinegar. It should sizzle when the vinegar hits the pan.
Continue to stir fry the mushrooms for about 1 minute until softened.
Add the spinach and cook, stirring frequently until wilted, for about 3 mins. Then remove from the heat.
Remove the sweet potatoes from the oven and add to the pan with the spinach. Add the cherry tomatoes and toss to combine.
Add the steaks to the griddle pan and cook according to your preference. This will depend on the thickness of the steaks, but for rare I like to cook mine for about 90 seconds on each side.
Place the steaks on a warm plate and serve with the sauce and the warm salad.