Beef · Dinner · Dressings, Dips and Sauces (oh my!) · Paleo · Side Dish · Whole30

Steak with chimichurri & smoky roasted sweet potatoes (Whole30 and Paleo)

Is it too early to talk about dinner?  I hope not, because I have a delicious dinner you should consider for TONIGHT! This is my husband’s favorite meal – and since his birthday was this week, I knew the perfect gift for him was this dinner. We cook this meal for dates nights, birthdays, anniversaries, and always on Day 3 of our Whole30’s.  It’s that one dish you close your eyes with the first bite and eat really really slow because you don’t want the meal to end.  I’ve combined 3 different adapted recipes to complete the meal.  Hope you love it.


Prep Time: 20 minutes
Cook Time: 30 minutes
Servings – 4

Recipe adapted from: Glen Mary Grassfed, Against All Grain, Meals Made Simple and the Whole30 Book


  • 2 lbs of grass-fed steak, cut of choice
  • Salt & Pepper

Chimichurri Sauce

  • 1 cup fresh flat leaf parsley, washed
  • 1 cup fresh cilantro, washed
  • 1/4 cup fresh oregano, washed
  • 3 cloves of garlic, peeled
  • 1/3 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon cumin
  • ½ – 1 teaspoon red pepper flakes (depending on how much heat you want)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Smoky Roasted Sweet Potatoes

  • 2lbs sweet potatoes, peeled and diced
  • 8 ounces of bacon, chopped
  • 1 ½ teaspoon chili powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (optional)


  1. Preheat oven 400 degrees.
  2. Take meat out of refrigerator and place on cutting board. Season both sides with salt & pepper. Set aside.
  3. Combine all chimichurri ingredients in a food processor, mix. Cover and refrigerate at least 30 minutes.
  1. In a large bowl, toss together all of the ingredients for the smoky roasted sweet potatoes.
  1. Cover 2 rimmed baking sheets with parchment paper, spread potato mixture evenly over baking sheets. Place in the oven and roast for 15 minutes.
  2. Toss to coat the potatoes in the rendered bacon fat. Continue roasting for 15 minutes, until the potatoes are crisp.
  3. While your potatoes are cooking, warm up your cast iron skillet or grill. Once hot, lay the steaks on the hot grill at a 45-degree angle on the grates. Let the steaks sear for 3 minutes (you’ll know they are ready when it pulls off the grates easily). When ready, use grill tongs to turn the steaks 90 degrees, and sear for 2 more minutes. Flip the steaks and repeat the two-step searing process on the other side.
  4. Transfer the steaks to a baking sheet or cast iron skillet. Place the baking sheet or skillet in the oven and bake for about 8-10 minutes, depending on the thickness of the steak and desired temperature.
  5. Let the steaks rest at room temperature for 5 minutes before serving. Take your chimichurri out of the refrigerator.
  6. Place your steak on a plate and drizzle the chimichurri on top of top. Serve with the smoky roasted sweet potatoes and additional green vegetable of choice.


  • If you have any leftover sweet potatoes, use it for breakfast!  Top with a fried eggs.
  • If you have any leftover chimichurri, it’s great on other meats. I enjoy it on salmon and chicken.
  • I enjoy this dish with a medium bodied cabernet sauvignon; we chose Josh Cellars Cabernet Sauvignon. Not Whole30 or Paleo, but this is one of those times you can choose to create your balance.




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