These tender flat-iron steaks are seared and served with baked sweet potato and a generous spoonful of chimichurri, a zingy Argentinian sauce
Time: 30 minutes
Serves: 2 people
300g sweet potato
2 tbsp oil
1 red pepper
120g cherry tomatoes
2 x 150g flat iron steak
For the sauce:
Large handful of flat-leaf parsley
2 garlic cloves
1 red chilli
1 tsp dried oregano
1 lemon, juiced
1. Preheat the oven to 220°C/gas mark 7 and boil a kettle.
2. Cut the sweet potato into quarters lengthways and add to a pan of boiling water. Simmer for 10 minutes and then drain. Place on a baking tray and rub with 2 tsp of oil and a sprinkle of sea salt. Place in the oven for 15 mins.
3. Meanwhile, slice the red pepper in half and remove the seeds and stalk and place on a baking tray. Cut the cherry tomatoes in half and stuff into the peppers, drizzle over 1 tsp oil and a pinch of sea salt. Place in the oven for 15 mins.
4. Heat a frying pan with 2 tsp oil on a medium heat. Season the steaks on both sides and place in the pan. Cook until golden brown (2-3 mins each side for medium rare or 4-5 mins each side for well done). Remove the steaks from the pan and leave to rest.
5. To make the chimichurri sauce, finely chop the parsley, garlic and chilli (remove the seeds for less heat). Place in a bowl and mix with the oregano, 1 tsp olive oil, the lemon juice and season well.
6. To serve, thinly slice the steak, place on two warm plates and spoon over the chimichurri sauce. Serve alongside the baked sweet potato and red peppers.
532 calories • 49g carbs • 22g fat • 37g protein
Recipe courtesy of Mindful Chef