Steak With Chimichurri Sauce + Sweet Potato Mash

Feeling like treating yourself or someone special? This Steak with chimichurri sauce hits the spot. 

Forget complicated techniques; we’re keeping things simple here. The star is the steak itself, cooked perfectly to melt-in-your-mouth tenderness, and then drenched in a bright, herbaceous chimichurri sauce.

It’s the kind of flavour burst that makes food memorable. Pairing it with a smooth, slightly sweet sweet potato mash adds creaminess that cuts through the steak’s richness, while quick-cooked green beans provide a lovely textural contrast and a pop of colour.

It’s satisfying, balanced, and honestly, pretty impressive for the effort involved. Best of all, you can whip this up for dinner in a reasonable amount of time, making it perfect for weeknights when you want something special without an impossible prep time. Ready to make it happen?

Ingredients (Serves 4)

Here’s what you’ll need to gather. Most of these are pantry staples or easy to find. If you’re keeping things simple, look for firm, well-formed sweet potatoes without any soft spots. 

For the steak, choose a good quality sirloin, maybe about 1.5 inches thick. Fresh herbs are key for the chimichurri, so grab some parsley and cilantro (coriander). 

The green beans should be bright green and crisp. Don’t stress about perfect ingredients, quality basics are what count!

• Sweet Potato: 1 large (approx 500g / 1.75 lbs)
• Salt: To taste
• Olive oil: About 1/4 cup (60ml) total
• Sirloin Steak: 1 – 1.2 kg (approx 2.25 – 2.6 lbs)
• Black Pepper: To taste
• 1 tbsp Red Wine Vinegar
• 1 clove Garlic: Minced fine
• 1/4 Chilli (mild or medium): Chopped (optional, adjust heat to your preference)
• 1 Handful Parsley: Finely chopped
• Coriander (Cilantro): 1 handful, finely chopped
• Butter: About 1 tbsp (softened, for basting)
• Green Beans (Snap Beans or French Beans): 250g (approx 1 lb)
• Parmesan Cheese: Small knob (about 50g / 1.75 oz), for grating
• Equipment: Fork, Air Fryer/Baking Oven, Large Skillet/Pan, Tongs, Knife, Cutting Board, Grater, Bowl, Spoon

Timing

Let’s talk time commitment. This isn’t an overnight meal, but it’s not crazy fast either.

Prep Time: 25 minutes. That includes pricking the sweet potato, chopping veggies, mincing garlic, preparing the chimichurri, and seasoning the steak. Getting the pan hot is part of the prep too!

Cook Time: 45 minutes. This includes air frying/baking the sweet potato, cooking the steak (about 15 mins), and pan-searing the green beans (about 10 mins). Total time, including resting, should be around 1 hour. Not too bad, right?

Step-by-Step Instructions

Alright, let’s cook! Follow these steps closely for the best results.

1. Sweet Potato: Prick the sweet potato several times with a fork to help it cook evenly. Rub it lightly with a little olive oil (about 1 tbsp total) and a pinch of salt. Place it in your preheated air fryer or oven (around 180°C or 350°F) for about 45 minutes, or until it feels soft when you press it gently. Let it cool a bit before mashing.
2. Steak Prep: While the potato cooks, season your sirloin steak generously with salt, black pepper, and the remaining tablespoon of olive oil. Let it sit at room temperature for about 20-30 minutes before cooking. This allows the flavours to penetrate and the steak to cook more evenly.
3. Chimichurri: In a small bowl, whisk together the 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, the minced garlic, the chopped chilli (if using), half of the chopped parsley, and half of the chopped coriander. Stir everything until combined. Taste and adjust seasoning if needed (a little more salt or vinegar can be added).
4. Cook the Steak: Heat your large skillet over high heat until it’s very hot. Add the butter, which should melt and start to bubble. Carefully place the seasoned steak in the pan. Cook for about 2-3 minutes per side for medium rare (pink in the middle). During the second minute of cooking each side, you can add a couple of extra garlic cloves, smash them with the garlic press, and toss them into the pan to baste the steak. Remove the steak from the pan and let it rest on a plate for about 10 minutes before slicing.
5. Mash the Sweet Potato: Once the sweet potato is cooked, let it cool slightly. Mash it thoroughly with a fork until smooth. You can add a knob of butter or a splash of milk (if you have it) for extra creaminess, but it’s delicious as is.
6. Pan Seared Green Beans: While the steak rests, clean the pan you cooked the steak in (discard the garlic). Add a little more olive oil or butter if needed and a little extra minced garlic. Toss in the green beans, season with salt and pepper. Sauté over medium-high heat for about 5-7 minutes, stirring occasionally, until the beans are bright green, slightly tender-crisp, and have nice char lines from the pan’s residual heat.
7. Serve: Place the sliced steak onto serving plates. Spoon over some of the chimichurri sauce. Serve immediately with a generous dollop of the sweet potato mash on the side. Arrange the pan-seared green beans next to the steak. Finish the green beans with a sprinkle of grated parmesan cheese.

Nutritional Information 

This recipe provides a mix of protein, healthy fats, complex carbs, and vitamins. Remember these are estimates and can change based on specific ingredients used (e.g., fat content of steak, exact cooking methods).

Healthier Alternatives for the Recipe

Want to make this dish a bit lighter or packed with more nutrients? Easy! Swap out part or all of the butter used for basting the steak and for the green beans with more olive oil. 

Choose leaner steak cuts if available. For the sweet potato, you could substitute half with mashed regular potatoes (just make sure they’re not waxy) or even cauliflower mash, but the sweet potato adds a unique flavour and texture. 

If you’re avoiding dairy, skip the parmesan on the green beans, or use a nutritional yeast alternative for a cheesy flavour. You could also use a little lemon juice instead of red wine vinegar in the chimichurri for a different brightness.

Using an air fryer for the sweet potato is already a great low-fat option compared to deep frying.

Serving Suggestions

1. This steak setup is pretty versatile! It’s fantastic on its own, but here are a few ideas to make it even more special. 
2. Pair it with some crusty bread to mop up the delicious pan juices and chimichurri sauce. 
3. Creamed corn is a classic and comforting companion. Roasted baby potatoes, tossed with garlic and rosemary, would also be lovely. 
4. For a lighter option, serve with a side of mixed salad topped with a simple vinaigrette. 
5. If you have leftovers, the steak and mash reheat well in the oven or microwave, while the green beans are best eaten fresh. The flavours are fantastic, so don’t hesitate to enjoy your meal.

Common Mistakes to Avoid

Making this dish simple usually means avoiding a few common pitfalls. 

Don’t rush the steak resting time. Taking it off the heat and letting it rest allows the juices to redistribute, ensuring a tender, juicy steak. Skipping this step leads to dryness. 

Don’t overcook the steak on the stovetop. Sear quickly at high heat, then remove it. Trying to cook it all the way through in the pan will result in a tough, chewy steak. 

Don’t mash the sweet potato too vigorously initially. Gently mash it first, then stir in a little hot pan drippings (from the steak or chimichurri) or warmed cream for extra flavour and smoothness. 

Don’t skip the basting step. Adding the garlic butter during cooking infuses the steak with incredible flavour. 

Don’t overwhelm the green beans. They cook fast and need just enough time to get slightly tender-crisp and charred. Overcooking them makes them mushy. Patience and attention to detail here really make a difference.

Storing Tips for the Recipe

Got leftovers? You’ve got a few options. The steak and sweet potato mash can be stored separately in airtight containers in the refrigerator for up to 3 days. The pan-seared green beans are best eaten within 1-2 days and shouldn’t be stored for longer, as they can become soggy. 

The chimichurri sauce is quite flavourful and can be stored separately too, but it might lose some vibrancy. To reheat: Warm the mashed sweet potato gently on the stove or in the microwave. 

Reheat the steak in a preheated oven at 180°C (350°F) for about 5-10 minutes, or in a skillet over medium heat if you want to crisp it up a bit. 

Reheat the green beans in a pan with a little oil or butter over medium heat until hot through. You can even assemble the whole dish and reheat it in the oven (covered) at 180°C (350°F) for 15-20 minutes, but the components might not be as separate or crisp.

Conclusion

There you have it – a delicious, relatively easy steak dinner featuring the fantastic chimichurri sauce, creamy sweet potato mash, and perfectly pan-seared green beans.

 It’s a combination that works beautifully for a special occasion or a weeknight treat. The key is preparation (letting the steak rest) and paying attention to the cooking times, especially for the steak and green beans.

This is a great example of a steak with chimichurri sauce, offering a burst of fresh flavours alongside the rich steak and comforting sides. Serve it up, enjoy it, and maybe save a little for lunch tomorrow if you’re feeling brave! This steak with chimichurri sides combo is definitely worth repeating.