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Ribeye Steak with Sweet Potato and Chimichurri

This ribeye steak with sweet potatoes and vibrant chimichurri sauce creates a meal that is both special and comforting, packed with rich flavors and a burst of freshness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 700
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces ribeye steaks Generously season with salt and pepper.
  • 2 medium sweet potatoes Peel and cube before boiling.
  • 1 bunch fresh parsley For the chimichurri.
  • 2 cloves garlic Add to the chimichurri.
  • 1/4 cup olive oil Used for the chimichurri.
  • 2 tablespoons red wine vinegar Used for the chimichurri.
  • 1/2 teaspoon red pepper flakes Adjust spice level according to taste.
  • to taste Salt and pepper For seasoning.
  • 1 bunch asparagus Steam or grill until tender.

Method
 

Preparation
  1. Preheat your grill or skillet over medium-high heat.
  2. Season the ribeye steaks generously with salt and pepper and allow them to come to room temperature.
  3. Peel and cube the sweet potatoes and place them in a pot of boiling water. Cook until tender, approximately 10 to 15 minutes.
  4. In a blender, combine parsley, garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt. Blend until smooth yet slightly chunky.
  5. Steam or grill the asparagus until tender, about 3 to 5 minutes.
Cooking
  1. Cook the ribeye steaks on the grill or skillet for about 4 to 5 minutes on each side for medium-rare.
Serving
  1. Serve the steaks alongside the sweet potatoes and chimichurri, with asparagus on the side.

Notes

Let the steaks rest after cooking to keep them flavorful and moist. Customize the chimichurri to your spice preferences.