With roasted sweet potatoes, crisp salad, and tender grilled steak, this Paleo chimichurri steak board is a colorful and flavorful meal. The tender steak gains a zesty kick from the chimichurri sauce, which completes the dish and makes it filling.
Ingredients: 4 grass-fed sirloin steaks. 4 medium sweet potatoes, sliced. 4 cups mixed salad greens. 1/2 red onion, thinly sliced. 1 avocado, sliced. 1/4 cup fresh parsley, chopped. 2 tablespoons fresh oregano, chopped. 4 cloves garlic, minced. 1/4 cup red wine vinegar. 1/2 cup extra virgin olive oil. Salt and pepper to taste.
Instructions: Preheat grill to medium-high heat. Season steaks with salt and pepper. Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes. In a small bowl, combine parsley, oregano, garlic, red wine vinegar, and olive oil. Season with salt and pepper. Heat a skillet over medium heat. Add sliced sweet potatoes and cook for 4-5 minutes per side, until tender and lightly browned. Arrange salad greens, sliced red onion, avocado, grilled steaks, and sweet potatoes on a large board. Drizzle chimichurri sauce over the steaks and serve immediately.
Prep Time: 15 minutes
Cook Time: 15 minutes
Monticello Farmers Market
