Chimmichurri Steaks with Sweet Potatoes

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2 Servings
Qty Unit Ingredient
2 ea Steaks (5 oz ea)
1½ cups Baked sweet potatoes (270 g)
4 cups Swiss chard (200 g)
2 ea Garlic cloves
½ cup Chimichurri Sauce
  1. Prep
    1. Preheat oven 425° F
    2. Dry steaks and season with salt and pepper
    3. Dice sweet potatoes about half inch. Season with salt, pepper, and chili flakes
    4. Remove ribs from chard. Chop ribs into small pieces. Tear leaves into bite sized pieces
    5. Slice garlic cloves into chips
  2. Cook
    1. Bake sweet potatoes on an oiled sheet pan for 15 to 20 minutes (until soft, and crispy on outside)
    2. Fry garlic chips in olive oil until just browned. Immediately strain out of oil to stop cooking and reserve oil.
    3. Cook steaks until browned and medium rare (6 to 8 minutes). Remove and set aside to rest.
    4. Fry the chard in the same pan with a little oil, scrapping up any fond, 1 to 2 minutes or until done.
    5. Remove chard from heat and stir in garlic chips
    6. Slice steak into rounds and serve with chimichurri sauce, potatoes, and chard.