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
- 2 lbs of grass-fed steak, cut of choice
- Salt & Pepper
- 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)
- Preheat oven 400 degrees.
- Take meat out of refrigerator and place on cutting board. Season both sides with salt & pepper. Set aside.
- Combine all chimichurri ingredients in a food processor, mix. Cover and refrigerate at least 30 minutes.
- In a large bowl, toss together all of the ingredients for the smoky roasted sweet potatoes.
- Cover 2 rimmed baking sheets with parchment paper, spread potato mixture evenly over baking sheets. Place in the oven and roast for 15 minutes.
- Toss to coat the potatoes in the rendered bacon fat. Continue roasting for 15 minutes, until the potatoes are crisp.
- 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.
- 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.
- Let the steaks rest at room temperature for 5 minutes before serving. Take your chimichurri out of the refrigerator.
- 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.