Steak Bowl with Mashed Sweet Potatoes, Green Beans & Chimichurri (Full Recipe)

Serves: 2–3

Total time: ~40 minutes

---

Ingredients

For the Steak

• 450–500 g beef steak (sirloin, ribeye, or strip)

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika (optional)

• 1 sprig fresh rosemary or thyme

• 1 tbsp butter

---

For the Mashed Sweet Potatoes

• 500 g sweet potatoes, peeled and cubed

• 2 tbsp butter

• 3–4 tbsp milk or cream

• Salt, to taste

• Black pepper (optional)

---

For the Green Beans

• 250 g green beans, trimmed

• 1 tbsp olive oil or butter

• 1 small clove garlic, minced

• Salt, to taste

• Red chili flakes (optional)

---

For the Chimichurri Sauce

• ½ cup fresh parsley, finely chopped

• 1–2 cloves garlic, minced

• 1 tbsp fresh oregano (or 1 tsp dried)

• 1 tbsp red wine vinegar

• 3 tbsp olive oil

• Salt, to taste

• Chili flakes or finely chopped red chili (optional)

---

Instructions

1. Make the Chimichurri

In a bowl, mix parsley, garlic, oregano, red wine vinegar, olive oil, salt, and chili flakes.
Stir well and set aside so the flavors can develop. This sauce should be fresh, herby, and slightly tangy.

---

2. Cook the Sweet Potatoes

1. Add sweet potatoes to a pot of salted water.

2. Bring to a boil and cook for 12–15 minutes until very soft.

3. Drain well, then mash with butter and milk.

4. Season with salt (and pepper if desired).
   Mash until smooth and creamy. Keep warm.

---

3. Cook the Green Beans

1. Blanch green beans in boiling salted water for 2–3 minutes until bright green.

2. Drain and transfer to a hot pan with olive oil or butter.

3. Add garlic and sauté for 1–2 minutes.

4. Season with salt and optional chili flakes.
   Remove from heat; beans should stay crisp-tender.

---

4. Cook the Steak

1. Pat steak dry and season both sides with salt, pepper, and smoked paprika.

2. Heat a pan over high heat with olive oil.

3. Sear steak 2–3 minutes per side (medium-rare), adjusting time for thickness.

4. Add butter and rosemary to the pan, baste the steak for 30 seconds.

5. Remove and rest for 5 minutes, then slice into thick pieces.

---

Assemble the Bowl

• Spoon mashed sweet potatoes into one side of the bowl

• Add green beans alongside

• Arrange sliced steak neatly

• Drizzle chimichurri generously over the steak and vegetables

---

Flavor Profile

• Steak: Juicy, deeply savory

• Sweet potatoes: Creamy, naturally sweet

• Green beans: Fresh, lightly garlicky

• Chimichurri: Bright, herby, slightly spicy

Balanced, clean, Western-style comfort food with restaurant vibes.

---

Tips

• Swap sweet potatoes for mashed potatoes or cauliflower mash if preferred

• Chimichurri keeps well in the fridge for up to 3 days

• Perfect for meal prep or a high-protein dinner