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Recipe: Flank Steak with Chimichurri Sauce

This recipe pairs sweet potatoes with flank steak and Chimichurri sauce. If you are not familiar with Chimichurri sauce, it is a green sauce made from finely chopped parsley, minced garlic, red wine vinegar, and cilantro. It is the perfect marinade or sauce for flank steak.

Makes: 4 servings…Prep time: 10 minutes…Cook time: 30 minutes


  • 6-9 medium sweet potatoes (about 3 pounds), cut into long 1-inch-wide wedges
  • 4 tablespoons plus 2 teaspoons olive oil
  • 3 garlic cloves, 1 crushed and 2 roughly chopped
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup cilantro leaves
  • 1 cup parsley leaves
  • 1 tablespoon red wine vinegar
  • 2 tablespoons water
  • 2 pounds flank steak


  1. Preheat the oven to 450 degrees. Toss sweet potato wedges with 1 tablespoon olive oil, crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper and place in a shallow roasting pan. Bake for 20 minutes.
  2. Mix garlic, cilantro, parsley, 3 tablespoons olive oil, vinegar, 2 tablespoons water, and 1/2 teaspoon salt in a food processor. Blend until almost smooth.
  3. Rub flank steak with remaining 2 teaspoons olive oil and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a broil pan and cook for 4 to 5 minutes per side for medium rare. Let sit for 10 minutes. Thinly slice and place 2 to 3 strips on each plate and top with 2 tablespoons sauce. Serve with sweet potatoes.

Nutrition facts per serving: 499 calories, 29g protein, 48g carbohydrate, 21g fat (4.9g saturated), 8g fiber

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