Description
A succulent ribeye steak paired with sweet potatoes and vibrant chimichurri, perfect for family gatherings or busy weeknights.
Ingredients
Scale
- 1 ribeye steak
- 2 sweet potatoes
- 1 bunch of fresh parsley
- 2 cloves of garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 bunch of asparagus
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat.
- Season the ribeye steak generously with salt and pepper.
- Grill or sear the steak for about 4-5 minutes on each side for medium-rare.
- Let the steak rest for a few minutes after cooking.
- Peel and dice the sweet potatoes, then boil them in salted water until tender, about 15-20 minutes.
- Finely chop the parsley and garlic for the chimichurri.
- Mix parsley, garlic, red pepper flakes, olive oil, vinegar, salt, and pepper in a bowl.
- Toss the asparagus on the grill or into the skillet in the last few minutes of cooking.
- Serve the ribeye steak alongside sweet potatoes and asparagus, drizzled with chimichurri.
Notes
Let the steak rest before slicing to maintain juiciness. Adjust chimichurri seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 90mg
Keywords: ribeye steak, sweet potato, chimichurri, grilling, easy dinner