Steak with Fresh Chimichurri, Sweet Potato Bites & Broccolini

Embark on a culinary journey with this dynamic and incredibly flavorful meal: perfectly seared steak, crowned with bright, zesty fresh chimichurri, accompanied by caramelized sweet potato bites, and tender-crisp broccolini. This dish is a celebration of vibrant colors, contrasting textures, and a harmonious blend of savory, sweet, and tangy notes. The robust flavor of a well-cooked steak is elevated by the herbaceous, garlic-infused chimichurri, while the sweet potato bites offer a comforting, slightly smoky counterpoint. Finished with crisp broccolini and creamy avocado, this meal is not only impressive enough for a special occasion but also surprisingly approachable for a sophisticated weeknight dinner. It’s a complete, healthy, and utterly delicious plate that promises to tantalize your taste buds.

Ingredients:

For the Steak:

• 1 (10-12 oz) ribeye or New York strip steak (about 1-inch thick)
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter

For the Fresh Chimichurri:

• ½ cup fresh parsley, finely chopped (packed)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1-2 garlic cloves, minced (adjust to your preference)
• ½ teaspoon red chili flakes, or 1 small red chili, finely minced (remove seeds for less heat)
• Salt and freshly ground black pepper, to taste

For the Sweet Potato Bites:

• 1 medium sweet potato (about 1 lb), peeled and diced into ¾-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons grated Parmesan cheese (for sprinkling after roasting)

For the Broccolini & Avocado:

• 1 bunch broccolini (about 8-10 stalks), trimmed
• 1 teaspoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 ripe avocado, sliced

Step-by-Step Instructions:

1. Cook the Sweet Potato Bites (Start First):
   • Preheat your oven to 400°F (205°C).
   • In a medium bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, ½ teaspoon of paprika, ½ teaspoon of garlic powder, salt, and pepper until evenly coated.
   • Spread the seasoned sweet potatoes in a single layer on a baking sheet.
   • Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until they are tender, slightly caramelized, and lightly browned.
   • If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting, or immediately after removing from the oven. Keep warm.
2. Make the Fresh Chimichurri:
   • While the sweet potatoes roast, prepare the chimichurri. In a small bowl, combine the finely chopped fresh parsley, red wine vinegar, 2 tablespoons of extra virgin olive oil, minced garlic, red chili flakes (or minced fresh chili), salt, and pepper.
   • Stir everything together thoroughly. Taste and adjust seasonings as needed. Let the chimichurri sit for 5-10 minutes at room temperature to allow the flavors to meld.
3. Prepare & Cook the Steak:
   • Pat the steak dry thoroughly with paper towels. Season both sides generously with salt, black pepper, 2 teaspoons of garlic powder, and 2 teaspoons of smoked paprika.
   • Heat 2 tablespoons of olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until it just begins to smoke.
   • Carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C for ribeye/NY strip), or adjust cooking time for your desired doneness.
   • During the last minute of cooking, add 1 tablespoon of butter to the pan. Once melted, tilt the pan and baste the steak with the butter, spooning it over the top repeatedly for extra flavor.
   • Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for a minimum of 5-10 minutes. Resting is crucial for juicy steak.
4. Prepare the Broccolini:
   • While the steak rests, prepare the broccolini. You can either steam it in a steamer basket over simmering water for 3-5 minutes, or sauté it in a small pan with 1 teaspoon of olive oil, salt, and pepper for 4-6 minutes, until it’s tender-crisp and bright green.
5. Assemble the Plate:
   • Slice the rested steak against the grain into desired thickness.
   • Arrange the sliced steak on a plate, generously spooning fresh chimichurri over the top.
   • Add a serving of the roasted sweet potato bites, the tender-crisp broccolini, and a few slices of fresh avocado to complete the plate.
   • Serve immediately and enjoy this vibrant, flavorful, and satisfying meal!

Tips, Variations, and Storage:

• Steak Doneness: Use a meat thermometer for precise doneness. For medium-rare, aim for 130-135°F. For medium, 135-140°F. Remember, the temperature will rise a few degrees while resting.
• Chimichurri Heat: Adjust the amount of red chili flakes or fresh chili in the chimichurri to your preferred spice level.
• Herb Variations for Chimichurri: You can add a small amount of fresh oregano or cilantro to the chimichurri for a slightly different flavor profile.
• Sweet Potato Crispness: For extra crispy sweet potatoes, ensure they are in a single layer and not overcrowded on the baking sheet.
• Broccolini Alternatives: Asparagus, green beans, or regular broccoli florets can be used instead of broccolini.
• Storage: This meal is best enjoyed fresh. Leftover steak, sweet potatoes, and broccolini can be stored separately in airtight containers in the refrigerator for up to 2-3 days. Chimichurri can be stored separately for up to 5 days. Reheat steak gently to avoid drying it out.

Pairings:

• Wine: A robust red wine like a Malbec (a classic pairing for chimichurri), Cabernet Sauvignon, or a Zinfandel would complement the steak beautifully.
• Beverages: Iced tea, sparkling water with lemon, or a crisp lager would also be great choices.
• Starter: A light green salad with a simple vinaigrette.
• Dessert: Something light and fruity, like a berry sorbet or fresh fruit platter.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Servings: 1-2 (depending on steak size and appetite)
• Cuisine: South American / American / Healthy
• Effort Level: Medium