dinner · american
Chimichurri Steak Bites with Sweet Potatoes & Green Beans
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Instructions
1
Fill a medium pot with water and fine sea salt, cover with a lid, and bring to a boil over high heat.
2
While water heats, peel sweet potatoes, cut into 0.5-inch cubes, and trim stem ends from the fresh green beans.
3
Drop sweet potato cubes into the boiling water and cook uncovered for 5 minutes until almost fork-tender.
4
Add trimmed green beans to the boiling pot and cook 2 minutes more, then drain both thoroughly in a colander.
5
While vegetables boil, cut sirloin steak into 1-inch cubes and pat thoroughly dry with paper towels.
6
Season steak cubes evenly on all sides with smoked paprika, fine sea salt, and freshly ground black pepper.
7
Whisk finely chopped parsley, minced garlic, red wine vinegar, dried oregano, red pepper flakes, and olive oil in a bowl.
8
Set a 12-inch heavy skillet over medium-high heat for 2 minutes, then swirl in 1 tbsp olive oil.
9
Add seasoned steak bites in a single uncrowded layer, searing undisturbed for 2 minutes until deeply caramelized.
10
Stir steak and cook 1 minute until browned on all sides with juicy pink centers, then transfer to a plate.
11
Add drained sweet potatoes and green beans to the hot skillet, tossing 2 minutes until lightly blistered and charred.
12
Divide charred sweet potatoes, green beans, and sirloin steak bites between plates, spooning fresh chimichurri sauce over the steak.
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