Steak with Fresh Chimichurri, Sweet Potato Bites & Broccolini: A Flavor-Packed Dinner

If you’re looking for a meal that’s elevated, healthy, and bursting with flavor, this combination is a winner. Juicy, perfectly seared steak topped with fresh chimichurri, paired with crispy sweet potato bites and tender broccolini, makes for a dinner that’s as beautiful as it is delicious.

This recipe brings together bold flavors, vibrant colors, and simple techniques that anyone can master at home.

Why This Meal Works

Flavor harmony: The richness of steak pairs beautifully with the bright, herbaceous notes of chimichurri.
Balanced nutrition: Sweet potatoes and broccolini provide fiber, vitamins, and antioxidants.
Easy to prepare: With a few simple steps, you can have a restaurant-quality dinner at your table.

The result is a well-rounded, satisfying plate perfect for weeknight dinners or entertaining guests.

Ingredients You’ll Need

For the Steak

2 ribeye or sirloin steaks (about 8 oz each)
Salt and pepper, to taste
1 tbsp olive oil

For the Chimichurri

1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
4 cloves garlic
2 tbsp red wine vinegar
1/2 cup olive oil
1/2 tsp red pepper flakes (optional)
Salt and pepper, to taste

For the Sweet Potato Bites

2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper, to taste

For the Broccolini

1 bunch broccolini
1 tbsp olive oil
2 cloves garlic, minced
Salt and pepper, to taste

How to Make This Dish

1. Prepare the Sweet Potato Bites

Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
Spread on a baking sheet in a single layer and roast for 20–25 minutes, flipping halfway, until golden and crispy.

2. Make the Chimichurri

Combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a blender or food processor.
Pulse until smooth but slightly chunky.
Taste and adjust seasoning.

This bright, tangy sauce will be the star of your steak.

3. Cook the Steak

Pat steaks dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear steaks 3–4 minutes per side for medium-rare (adjust based on thickness and preference).
Let rest 5 minutes before slicing to keep them juicy.

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4. Sauté the Broccolini

Heat olive oil in a skillet over medium heat.
Add garlic and broccolini; sauté for 5–7 minutes until tender but still vibrant green.
Season with salt and pepper.

5. Assemble the Plate

Slice the steak and drizzle generously with chimichurri.
Add sweet potato bites and broccolini to the side.
Garnish with extra herbs if desired and serve immediately.

Tips for Maximum Flavor

Room temperature steak: Let steaks sit out for 20–30 minutes before cooking for even doneness.
Don’t overcrowd the pan: Searing works best when the steak has space.
Adjust chimichurri to taste: More garlic for punch, more vinegar for tang.
Crispier sweet potatoes: Toss them with a bit of cornstarch before roasting for extra crunch.

Why You’ll Love This Recipe

This dish isn’t just about steak—it’s a complete, balanced plate. The chimichurri cuts through the richness of the meat, the sweet potatoes add caramelized sweetness, and the broccolini provides a fresh, slightly bitter counterpoint. Every bite is layered, satisfying, and visually stunning.

It’s a recipe you can make any night of the week—or serve when you want to impress without stress.