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!

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Prep Time: 30

Cook Time: 30

Total Time: 1

Course: Main Dish

Cuisine: Mexican

Keyword: Meal Prep, Steak

Servings: meals

Calories: 431kcal

Author: Nick Quintero

Ingredients

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

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Instructions

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.

Notes

Nutrition for 1 out of 4 servings:

27g Protein | 30g Carbs | 23g Fat | 5.5g Fiber | 431 Calories

Nutrition

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