Chimichurri Steak Meal Prep
This traditional Argentinian chimichurri sauce is bursting with herbs and tangy flavors - the perfect complement to a grilled steak. Choose your favorite cut of meat, or use this sauce on top of chicken or fish instead. Traditional chimichurri sauce has a olive oil and vinegar base, but this one takes the fresh flavor up a notch with a splash of lemon juice - choose your favorite option!
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Course: Main Dish
Cuisine: Mexican
Keyword: Meal Prep, Steak
Servings: 4 meals
Calories: 431 kcal
Author: Meal Prep on Fleek
4 4 ounce steaks 4 medium sweet potatoes 1 cup Cherry Tomatoes halved 1 cup cucumbers thinly sliced 1 tablespoon olive oil salt & pepper to taste Chimichurri Sauce 1 cup italian parsley packed 1 tablespoon fresh thyme packed 3 tbs olive oil 3 tbs red wine vinegar 1 tbs lemon juice 1 clove garlic finely minced ½ teaspoon Salt ¼ teaspoon paprika ¼ teaspoon red chili flakes
Preheat oven to 425 degrees F.
Cut sweet potatoes into wedges, and place on a baking tray. Spray or drizzle with olive oil, and season with salt and pepper.
Bake sweet potatoes for 25-30 minutes, until browned on the edges.
Prepare chimichurri sauce by adding the Italian parsley and fresh thyme to a food processor bowl, and processing until the herbs are chopped finely.
Add the rest of the ingredients, and process into a pesto-like paste.
Prepare steaks your favorite way - grilled, pan fried, or broiled, to desired doneness.
Serve steak, sweet potato wedges, and tomato/cucumber salad drizzled with the chimichurri sauce.
Nutrition for 1 out of 4 servings:
27g Protein | 30g Carbs | 23g Fat | 5.5g Fiber | 431 Calories
Serving: 1 meal | Calories: 431 kcal | Carbohydrates: 30 g | Protein: 27 g | Fat: 23 g | Fiber: 5.5 g