Grilled Steak Bowl with Chimichurri, Roasted Sweet Potatoes & Green Beans

Description

This hearty steak bowl features juicy grilled beef slices topped with fresh chimichurri sauce, paired with roasted sweet potatoes, sautéed green beans, and caramelized red onions. It’s a balanced, restaurant-style meal that’s bold, savory, and satisfying.

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Ingredients (Serves 2)

For the Steak

• 400 g (14 oz) beef steak (sirloin, ribeye, or strip steak)

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• ½ tsp garlic powder

For the Chimichurri Sauce

• ½ cup fresh parsley, finely chopped

• 1 tbsp fresh cilantro (optional)

• 2 cloves garlic, minced

• 2 tbsp red wine vinegar

• 4 tbsp olive oil

• ½ tsp chili flakes

• Salt and pepper to taste

For the Roasted Sweet Potatoes

• 1 large sweet potato, cubed

• 1 tbsp olive oil

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

For the Vegetables

• 150 g (5 oz) green beans, trimmed

• 1 small red onion, sliced

• 1 tbsp olive oil

• Salt and pepper to taste

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Instructions

1. Prepare the Sweet Potatoes

1. Preheat the oven to 200°C (400°F).

2. Toss the sweet potato cubes with olive oil, paprika, salt, and pepper.

3. Spread on a baking tray and roast for 25–30 minutes, flipping halfway, until golden and tender.

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2. Make the Chimichurri

1. In a bowl, combine parsley, cilantro, garlic, chili flakes, and red wine vinegar.

2. Slowly stir in olive oil until well combined.

3. Season with salt and pepper.

4. Set aside to allow flavors to develop.

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3. Cook the Steak

1. Pat the steak dry and rub with olive oil, salt, pepper, paprika, and garlic powder.

2. Heat a grill pan or skillet over high heat.

3. Sear the steak for 3–4 minutes per side (medium-rare) or to desired doneness.

4. Remove from heat and rest for 5 minutes, then slice against the grain.

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4. Cook the Vegetables

1. Heat olive oil in a pan over medium heat.

2. Add red onion and sauté until softened and slightly caramelized.

3. Add green beans, season with salt and pepper, and cook for 4–5 minutes until tender but still crisp.

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Assembly

1. Arrange roasted sweet potatoes and green beans in a bowl.

2. Add sliced steak on top.

3. Spoon chimichurri generously over the steak.

4. Serve immediately.

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Tips

• Letting the steak rest keeps it juicy.

• Chimichurri tastes even better after 10–15 minutes.

• Substitute asparagus or broccoli if green beans aren’t available.