Chimichurri Sirloin with Roasted Sweet Potatoes & Asparagus

Photo: jeffreyw · CC BY 2.0 · source

Juicy seared top sirloin sliced and spooned with a punchy garlic-herb chimichurri, with caramelized sweet potato wedges and roasted asparagus. Steakhouse dinner, lifter macros.

Ingredients

• 2¼ lb top sirloin steak
• 1 lb sweet potatoes, in wedges
• 1 lb asparagus, trimmed
• 1 bunch parsley, finely chopped
• ½ bunch cilantro, finely chopped
• 3 garlic cloves, minced
• 1 lime, juiced
• 1 jalapeño, minced

From your pantry: 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, ½ tsp smoked paprika, ¼ tsp red pepper flakes, salt, pepper.

Instructions

1. Heat the oven to 425°F. Toss the sweet potatoes with 1 tbsp oil, the paprika and salt and roast 15 minutes. Add the asparagus with a pinch of salt and roast 10 to 12 minutes more, until both are tender and browned.
2. Stir the parsley, cilantro, garlic, jalapeño, oregano, pepper flakes, vinegar, lime juice and 2 tbsp oil with ½ tsp salt for the chimichurri. Let it sit at least 10 minutes.
3. Pat the steak dry and season generously with salt and pepper. Sear in a very hot cast-iron skillet, 4 to 5 minutes per side, until 130°F inside for medium-rare.
4. Rest the steak 5 to 10 minutes, then slice thinly against the grain.
5. Serve the steak with the vegetables and spoon the chimichurri over everything.

Tip: Make the chimichurri an hour or even a day ahead; the herbs and garlic mellow and the flavor gets better.

Nutrition per serving

Good for

Adapted from The Organic Kitchen.

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