Smoky Beef Steak with Roast Sweet Potato, Charred Corn and Chimichurri
Get one-up on your midweek BBQ, with this mouth-watering plate of marinated steak and summer veg.
Prep and cook:
- 70ml olive oil
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 4 x 200g beef sirloin or rump steaks, room temperature
- 1 tsp dried oregano
- 1 tsp ground cumin
- 800g (about) gold sweet potatoes, scrubbed, cut into 5mm rounds
- 2 corn, husk and silks removed
- 100g baby spinach
- 1⁄2 tub (125g) Brancourts Protein+ Cottage Cheese, to serve
- Lime wedges and coriander leaves, to serve
- 1 1⁄2 cup coarsely chopped coriander (about 1 bunch)
- 2 garlic cloves, finely chopped
- 1 long green chilli, coarsely chopped
- 1 tsp dried oregano
- 1⁄2 cup (125ml) extra virgin olive oil
- 1 1⁄2 tbsps red wine vinegar
1. Place 1 tbsp of oil, half the garlic and paprika in a shallow dish and stir to combine. Add the steaks and turn to coat. Set aside at room temperature for 30 mins to marinate (see note).
2. Preheat the oven to 220C, fan-forced. Line two oven trays with baking paper. Place the remaining 2 tbsps of oil, garlic, oregano and cumin in a large bowl, season with salt and pepper and stir to combine. Add the sweet potato and toss to coat. Arrange the
sweet potato on the lined tray and roast for 20-25 mins until golden and tender.
3. While the sweet potato is cooking, heat a barbeque or chargrill pan to high. Drizzle corn with 2 tsps of olive oil, season with salt and pepper and chargrill, turning occasionally, for 8-10 mins until charred and tender. Cool slightly, then slice the kernels from the
4. While the corn is cooking, make the chimichurri: process the coriander, garlic, chilli, oregano and olive oil in a food processor until smooth. Stir in the vinegar and season with salt and pepper.
5. Season the steaks with salt and pepper and chargrill for 2-3 mins each side or until the steak begins to blush. Rest for 3 mins.
6. Divide the sweet potato, steak, corn and spinach among plates. Dollop with cottage cheese and drizzle with chimichurri to serve.
TIP: Chimichurri can be kept in the fridge for up to three weeks. Make a double batch if you have the time! If coriander isn’t your thing, use parsley instead.
TIP 2: If you’re short on time, a store-bought chimichurri or salsa would suffice.