If you’re looking for a tasty and healthy side dish, Grilled Sweet Potato Steaks with Chimichurri and Tajín are the way to go! These sweet potato steaks not only look amazing on the plate, but they burst with flavor too.
Addresses busy weeknights with quick prep, offers a dairy-free, plant-based side, and provides a bright chimichurri topping to pair with grilled vegetables.
As someone who has diabetes, I’m always searching for recipes that give me a delicious dish without all the extra sugar. This one is great because it’s simple, and it doesn’t take much time to prepare. Plus, it’s my go-to when friends come over and I want to impress them with something special yet healthy.
These sweet potato steaks can be on your table in just 25 minutes. By grilling them, you get that smoky flavor while keeping them from getting mushy. And, really, the chimichurri adds such a fresh kick that your taste buds will dance with joy.
If you love quick and tasty recipes, you’re going to enjoy this one. If you want to try something sweet as a treat afterward, Red Lobster Cheddar Bay Biscuits could be a hit!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion: The smoky, savory notes of the sweet potatoes pair beautifully with the herbaceous chimichurri, adding a slightly spicy kick. It’s a taste you’ll crave.
- Quick Prep: You can whip this up in just 25 minutes, making it a fantastic option for those busy weeknights when you still want something tasty.
- Great Texture: These grilled sweet potatoes boast a tender inside with a perfectly charred exterior, making each bite satisfying and substantial.
- Easy Storage: Leftovers store well in the fridge for up to five days. Just reheat them in the oven to bring back that great texture without any fuss.
Grilled Sweet Potatoes with Chimichurri
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Method: Grilling
- Diet: Gluten Free
Description
A delicious and healthy grilled dish of sweet potato steaks paired with chimichurri sauce and a hint of Tajín.
Ingredients
- 2 pounds sweet potatoes, firm and blemish-free
- 3 to 4 tablespoons extra virgin olive oil or avocado oil, high-quality
- 11/2 teaspoon fine sea salt
- 11/2 teaspoon black pepper, freshly ground
- 1/21/2 teaspoon garlic powder
- 1/21/2 teaspoon paprika
- 1 cup firmly packed fresh flat-leaf parsley leaves, finely minced
- 2 tablespoons fresh oregano leaves, finely minced
- 2 garlic cloves, finely minced
- 1 small shallot, finely minced
- 1 small serrano chili, seeds removed and finely minced (optional)
- 2 tablespoons red wine vinegar
- 1/21/2 teaspoon sea salt
- 1/81/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the Grill: Start by firing up your grill to medium heat. You will want to hear a gentle sizzle when you add the sweet potatoes. This ensures they grill evenly.
- Oil the Grate: Brush the grill grates with oil to prevent the sweet potato steaks from sticking.
- Grill the Sweet Potatoes: Place the sweet potato steaks on the grill and cook until they start to get nice grill marks, usually around five to seven minutes. You will notice a sweet aroma wafting in the air.
- Flip & Cook Again: After the first interval, flip the sweet potatoes and grill for an additional five to seven minutes.
- Whip Up Chimichurri: While the potatoes are grilling, mix up your chimichurri by finely chopping parsley, garlic, and adding olive oil, vinegar, and spices. Taste it to adjust seasoning as needed.
- Serve & Sprinkle Tajín: Plate your sweet potato steaks, drizzle with chimichurri, and finish with a dusting of Tajín.
Notes
- Storage Tips: Store leftover grilled sweet potatoes in an airtight container in the fridge for 3 to 5 days. Reheat in the oven until heated through and re-crisped.
- Expert Tips: Slice potatoes into even thickness (about 1/2 inch) for even cooking. Oil the grill grates for easier flipping. Lower the heat to medium to avoid burning. Adjust chimichurri seasoning as desired for taste.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10-15 minutes until heated through.
- Serving Suggestions: Serve with grilled chicken or fish for a balanced meal. Top with feta cheese for an extra flavor boost. Pair with a fresh salad for a light summer dinner.
- Recipe Variations: Add lime juice to chimichurri for a citrusy twist. Incorporate roasted garlic into chimichurri for depth. Try different herbs in chimichurri, like cilantro.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Sweet potatoes: These are the stars of the show! Look for ones that are firm and blemish-free. If you can’t find them, butternut squash works as a fun swap.
- Extra virgin olive oil or avocado oil: This adds richness and helps the potatoes caramelize nicely on the grill. Opt for high-quality oil for the best flavor. You can also use another oil if you prefer.
- Black pepper: A little kick is key! Freshly ground pepper gives the best taste. If you’re out, try white pepper; it’ll work just fine.
- Garlic powder: This gives a nice depth of flavor without being overpowering. If you’re out, you could use fresh minced garlic instead, just adjust to your taste.
- Paprika: It adds a warm smokiness that’s perfect here. Try using smoked paprika for an extra punch, or swap in chili powder for heat if you’d like.
- Fresh flat-leaf parsley: It brightens everything up! Choose vibrant, crisp leaves. If you’re in a pinch, cilantro can be a nice alternative, but it’ll change the flavor profile a bit.
- Fresh oregano: This herb adds a lovely earthy note. Use fresh for the best flavor, but if you’re out, dried oregano can do the trick, just use less of it.
- Garlic cloves: Fresh garlic gives a zesty kick to the chimichurri. Choose cloves that feel firm. If you’re not a fan of intense garlic flavor, try roasted garlic instead.
- Shallot: It’s sweeter and less harsh than regular onion, making it perfect for this sauce. If you can’t find shallots, a small red onion works well too.
- Serrano chili (optional): This adds a little heat if you want it! Be sure to remove the seeds for less kick. Jalapeño is a good substitute if you’re chasing that spice.
- Red wine vinegar: It brings a tangy brightness to the chimichurri. If you don’t have it, balsamic vinegar can work in a pinch, just keep in mind it’ll be a bit sweeter.
- Extra virgin olive oil (for chimichurri): This ties everything together. Use the same as before for consistency in flavor. Other oils can work, but they might change the taste a bit.
Recipe Tips
- If sweet potatoes are burning, lowering the grill heat to medium while ensuring uniform slicing can help achieve even cooking.
- When chimichurri tastes bland, adjusting the salt and vinegar to your liking can boost its overall flavor.
- For sweet potatoes that turn mushy, soaking the slices in salted water for 30 minutes before grilling can help remove excess starch.
- If you want even cooking, a thickness of about ½ inch for each sweet potato slice works wonders.
- When grilling, lightly oiling the grill grates can prevent sweet potatoes from sticking and tearing when flipping.
Serving Suggestions
Serve these grilled sweet potato steaks alongside grilled chicken or fish for a nutritious main course. Pair with a fresh salad to create a light summer dinner option.
You can use these sweet potato steaks in tacos or as a component in a quinoa bowl for added variety. They fit well into a meal with other sides like roasted vegetables or black bean salad.
Top the grilled sweet potatoes with feta cheese to add a tangy flavor. A drizzle of extra chimichurri sauce enhances the overall taste, adding more herbaceous notes.
Recipe variations
- You can use butternut squash as a flavorful alternative to sweet potatoes for a different texture and taste.
- Add 2 tablespoons of lime juice to the chimichurri for a refreshing citrusy flavor that brightens the dish.
- Either use fresh cilantro or basil in the chimichurri instead of parsley for a unique twist on the traditional recipe.
- If you’re cooking for a larger group, you can double the amount of sweet potatoes and increase the chimichurri by 1.5 times.
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How to Store?
To keep your grilled sweet potato steaks with chimichurri and tajín fresh, follow these storage tips:
Refrigeration: Store leftover sweet potato steaks in an airtight container in the fridge for up to 5 days.
Freezing: Wrap sweet potato steaks in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat sweet potato steaks in the oven until heated through. This restores their crispy texture.
Other Recipes You’ll Love
- Red Lobster Stuffed Mushrooms
- Crab Stuffed Portobello Mushrooms
- Sausage Balls with Red Lobster Biscuits
- Red Lobster Cheddar Bay Biscuits
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