Steak with Chimichurri

Name: Steak with Chimichurri
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: 2 steaks (300g) Beef (Lean); 2 bunches, finely chopped (40g) Parsley; 3 cloves, minced (10g) Garlic (Fresh); 3 tbsp (40g) Olive Oil; 1 large, roasted (300g) Sweet Potato

Recipes · Dinner · Recipe, Typed Supps

A raw herb sauce that takes five minutes and outperforms anything you can buy in a jar.

Allergens and patterns

None of the fourteen major allergens. Fits: Gluten-free.

Ingredients

2 steaks (300g) Beef (Lean) — Rested as long as it was cooked. Cutting a steak straight off the heat loses the juice onto the board.
2 bunches, finely chopped (40g) Parsley — The body of the sauce, and a lot of vitamin K.
3 cloves, minced (10g) Garlic (Fresh) — Raw, so its allicin survives — cooking is what destroys it.
3 tbsp (40g) Olive Oil — The sauce is essentially herbs suspended in good oil and vinegar.
1 large, roasted (300g) Sweet Potato — Sweetness against a sharp, acidic sauce.

Nutrition per serving

Calories: 547.5 kcal
Protein: 44.2g
Carbohydrate: 24.9g
of which sugars: 10.9g
Fat: 29g
of which saturated: 5.5g
Fibre: 6.7g
Sodium: 121.9mg

Method

Roast the sweet potato wedges at 200C for 30 minutes.
Chop the parsley and garlic finely and stir into the oil with red wine vinegar, salt and chilli flakes.
Sear the steaks hard, 3 minutes a side for medium-rare, and rest them six minutes.
Slice against the grain and spoon the chimichurri over.