🥩🍠 Chimichurri Steak & Sweet Potato Bowls
Juicy seared steak, caramelized sweet potatoes, crisp-tender green beans, and a bright, herby chimichurri sauce come together in this satisfying 20-minute bowl. It’s colorful, hearty, and packed with fresh flavor.
⏱ Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Difficulty: Easy
🛒 Ingredients
🥩 For the Bowls
- 2 steak fillets, sirloin or flank steak
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 200 g fresh green beans, trimmed
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, for garnish
🌿 Chimichurri Sauce
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 garlic cloves, finely minced
- 2 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
🌿 1. Make the Chimichurri
In a small bowl, combine the chopped parsley, cilantro, garlic, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper.
Slowly whisk in the olive oil.
Taste and adjust the seasoning as needed.
Set aside for at least 10 minutes so the flavors can develop.
Letting the chimichurri rest while you cook makes a noticeable difference—the herbs and garlic have time to infuse the oil and vinegar.
🍠 2. Cook the Sweet Potatoes
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the chopped sweet potatoes.
Season with salt and black pepper.
Cook for approximately 10–12 minutes, stirring or tossing occasionally, until the potatoes are browned on the outside and tender inside.
If they begin browning too quickly before becoming tender, reduce the heat slightly and add a tablespoon or two of water. Cover briefly to steam them through.
Transfer the sweet potatoes to a plate and keep warm.
🥬 3. Cook the Green Beans
Using the same skillet, add the green beans.
Cook for 4–5 minutes, tossing frequently, until bright green and crisp-tender.
Season lightly with salt and pepper.
Transfer to the plate with the sweet potatoes.
For softer green beans, add 2 tablespoons of water and cover the skillet for 2–3 minutes before uncovering.
🥩 4. Season the Steak
Pat the steaks dry with paper towels.
Generously season both sides with salt and freshly ground black pepper.
For the best sear, let the steaks sit at room temperature for about 10–15 minutes before cooking.
🔥 5. Sear the Steak
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high to high heat.
When the pan is very hot, add the steaks.
Cook without moving them for approximately 3–4 minutes on the first side.
Flip and add the butter.
Continue cooking for another 2–4 minutes, depending on thickness and your preferred doneness.
While the steak cooks, spoon the foaming butter over the top.
Approximate Internal Temperatures
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 150°F (66°C)
For food safety, USDA guidance recommends cooking whole cuts of beef to 145°F (63°C) followed by a short rest.
⏲️ 6. Rest the Steak
Transfer the cooked steak to a cutting board.
Let it rest for 5 minutes before slicing.
This allows the juices to redistribute so the steak stays juicy.
🔪 7. Slice the Steak
Slice the steak thinly against the grain.
This is especially important for flank steak because cutting across the muscle fibers makes each bite significantly more tender.
🥣 8. Assemble the Bowls
Divide the roasted-style sweet potatoes and green beans between two bowls.
Arrange the sliced steak over the vegetables.
Generously spoon fresh chimichurri over the steak.
Finish with a pinch of red pepper flakes.
✨ Optional Finishes
For an even more complete bowl, add:
- Crumbled feta
- Avocado slices
- Pickled red onions
- Fresh cilantro
- Toasted pumpkin seeds
- A squeeze of fresh lime
- A dollop of Greek yogurt
⭐ Chef’s Tips
Cut the Sweet Potatoes Small
½-inch cubes cook much faster and develop more golden edges.
Get the Pan Hot
A properly heated skillet is essential for a flavorful steak crust.
Don’t Crowd the Steak
If your steaks are large, cook them one at a time so they sear rather than steam.
Rest Before Slicing
Even a short 5-minute rest helps retain the steak’s juices.
Cut Against the Grain
Look for the direction of the muscle fibers and slice perpendicular to them.
Make Extra Chimichurri
It keeps well and is fantastic with grilled chicken, shrimp, roasted vegetables, or crusty bread.
🥩🍠 Make It a Meal-Prep Bowl
For meal prep, divide the sweet potatoes, green beans, and sliced steak between airtight containers.
Keep the chimichurri in a separate small container and add it after reheating.
Refrigerate: Up to 3–4 days.
Reheat the steak and vegetables gently, then finish with fresh chimichurri.
🌿 Chimichurri Storage
Store leftover chimichurri in an airtight container in the refrigerator for up to 4 days.
The olive oil may solidify when chilled. Let the sauce sit at room temperature for a few minutes and stir before serving.
🥩🍠 Recipe Summary
These Chimichurri Steak & Sweet Potato Bowls bring together juicy, buttery steak, naturally sweet caramelized sweet potatoes, crisp green beans, and vibrant herb-packed chimichurri.
The combination of rich steak, sweet vegetables, tangy vinegar, fresh herbs, and garlic makes every bite balanced and satisfying.
A restaurant-worthy steak bowl that’s fast enough for a weeknight dinner. 🥩🌿🍠