why make this recipe
Juicy Ribeye Steak with Sweet Potato and Chimichurri is a fantastic meal that brings together rich flavors and healthy ingredients. The ribeye steak is tender and full of taste, while the sweet potatoes add a touch of sweetness and nutrients. The chimichurri sauce gives it an exciting kick, making it perfect for any dinner or gathering. This recipe is not only delicious but also a great way to impress your friends and family with your cooking skills.
how to make Juicy Ribeye Steak with Sweet Potato and Chimichurri
Ingredients:
- 1 ribeye steak
- 2 medium sweet potatoes
- 1 bunch of asparagus
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Directions:
- Preheat your grill or skillet to high heat. Season the ribeye steak with salt and pepper.
- Cook the steak for about 4-5 minutes on each side for medium rare, adjusting the time for your desired doneness.
- While the steak cooks, peel and cut the sweet potatoes into cubes. Boil them in salted water until tender, about 15 minutes, then drain and mash.
- Trim the asparagus and toss with olive oil, salt, and pepper. Grill or roast in the oven for about 5-7 minutes until tender.
- For the chimichurri, finely chop the parsley, cilantro, and garlic. Combine them in a bowl, then add olive oil, red wine vinegar, and red pepper flakes. Mix well.
- Serve the ribeye steak alongside the sweet potato and asparagus, drizzled with chimichurri.
how to serve Juicy Ribeye Steak with Sweet Potato and Chimichurri
Serve your Juicy Ribeye Steak with a generous scoop of sweet potato and a side of grilled asparagus. Drizzle the chimichurri sauce over the steak just before serving. This not only enhances the presentation but also elevates the flavors of the dish.
how to store Juicy Ribeye Steak with Sweet Potato and Chimichurri
If you have leftovers, you can store them in airtight containers in the refrigerator. It’s best to keep the steak, sweet potatoes, and chimichurri sauce separate to maintain the texture. Consume within 2-3 days for the best taste.
tips to make Juicy Ribeye Steak with Sweet Potato and Chimichurri
- Let the ribeye steak rest for a few minutes after cooking to keep it juicy.
- Experiment with different herbs in chimichurri, like oregano or mint, for a twist.
- If you prefer your steak well-done, cook it a little longer but avoid overcooking for the best results.
variation
You can swap out the sweet potatoes for regular potatoes or even cauliflower for a lower-carb option. If you want a different flavor for the chimichurri, consider adding lemon juice or diced tomatoes for extra freshness.
FAQs
Q: Can I cook the steak in the oven instead of the grill?
A: Yes, you can sear the steak on the stovetop and then finish cooking it in the oven at 400°F (200°C) until your desired doneness is reached.
Q: What can I use if I don’t have fresh herbs for the chimichurri?
A: You can use dried herbs in a pinch, but fresh herbs will give the best flavor.
Q: Can I make the chimichurri in advance?
A: Absolutely! You can prepare chimichurri a day or two in advance. Just store it in an airtight container in the fridge.
Juicy Ribeye Steak with Sweet Potato and Chimichurri
Ingredients
Method
- Preheat your grill or skillet to high heat.
- Season the ribeye steak with salt and pepper.
- While the steak cooks, peel and cut the sweet potatoes into cubes.
- Boil the sweet potatoes in salted water until tender, about 15 minutes, then drain and mash.
- Trim the asparagus and toss with olive oil, salt, and pepper.
- Cook the steak for about 4-5 minutes on each side for medium rare, adjusting the time for your desired doneness.
- Grill or roast the asparagus in the oven for about 5-7 minutes until tender.
- Finely chop the parsley, cilantro, and garlic.
- Combine them in a bowl, then add olive oil, red wine vinegar, and red pepper flakes. Mix well.
- Serve the ribeye steak alongside the sweet potato and grilled asparagus, drizzled with chimichurri.
