Chimichurri Steak with Caramelized Sweet Potato & Roasted Carrots

Serves: 4

Protein: ~35–40g per serving

Ingredients

Steak

1½–2 lb flank steak, skirt steak, or sirloin steak 1 tbsp olive oil 1 tsp garlic powder 1 tsp smoked paprika 1 tsp sea salt 1/2 tsp black pepper

Chimichurri sauce (make separately)

1 cup fresh parsley, finely chopped 2 tbsp fresh cilantro (optional but great) 2 garlic cloves, minced 2 tbsp red wine vinegar 1/3 cup olive oil 1/2 tsp dried oregano pinch red pepper flakes 1/2 tsp sea salt black pepper to taste squeeze of lemon (optional for brightness)

Sweet potatoes

2 large sweet potatoes, halved lengthwise 1 tbsp avocado oil pinch sea salt

Roasted carrots

1 lb carrots, peeled and cut into sticks or left whole if thin 1 tbsp avocado oil 1/2 tsp garlic powder 1/2 tsp sea salt black pepper

Instructions

1) Bake the sweet potatoes

Preheat oven to 425°F.

Rub the cut sides lightly with avocado oil and sprinkle with a pinch of salt.

Place cut side down on a parchment-lined baking sheet.

Bake for 35–40 minutes until the bottoms are deeply caramelized and the centers are soft.

This face-down method gives you that amazing jammy, almost candy-like caramelization.

2) Roast the carrots

On a second sheet pan, toss carrots with oil, garlic powder, salt, and pepper.

Roast for 25–30 minutes, flipping once halfway, until caramelized on the edges

3) Make the chimichurri

In a bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, salt, pepper, and red pepper flakes.

Whisk in olive oil.

Let it sit while the steak cooks so the flavors meld.

It should be bright, garlicky, and loose enough to spoon.

4) Cook the steak

Pat steak dry.

Rub with olive oil, garlic powder, smoked paprika, salt, and pepper.

Sear in a hot skillet or grill pan over medium-high heat:

4–5 minutes per side for medium adjust based on thickness

Let rest 5–10 minutes, then slice thinly against the grain.

5) Serve

Plate sliced steak with a generous spoonful of chimichurri over the top.

Serve with the caramelized sweet potato halves and roasted carrots.

Optional finish: flaky salt over everything.