Description
A delicious and healthy grilled dish of sweet potato steaks paired with chimichurri sauce and a hint of Tajín.
Ingredients
Scale
- 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