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Beef and sweet potato skewers with chimichurri sauce

Beef and sweet potato skewers with chimichurri sauce

Name: Beef and sweet potato skewers with chimichurri sauce
Total time: 50 min
Yield: Serves 4
Cuisine: Argentinian
Ingredients: 3 sweet potatoes cut into 4cm chunks; 700g sirloin steak cut into 4cm chunks; 16 bay leaves; 1 red pepper cut into chunks; extra-virgin olive oil; 1 tbsp ground cumin; 8 wooden skewers or use metal ones; 1 red chilli seeded and finely chopped; a small bunch coriander finely chopped; a large bunch flat-leaf parsley finely chopped; 125ml extra-virgin olive oil; 1 tsp hot smoked Spanish paprika; 2 cloves garlic finely chopped; 3 tbsp red wine vinegar

Published: December 19, 2014 at 2:28 PM

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Serves 4

A little effort

Total time: 50 mins

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Try something different with this Argentinian recipe. Beef and sweet potato are grilled on the barbecue and served warm with a green chimichurri sauce of paprika, garlic and red chilli.

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Ingredients

Nutrition

3 sweet potatoes

cut into 4cm chunks
700g sirloin steak

cut into 4cm chunks
16 bay leaves
1 red pepper

cut into chunks
extra-virgin olive oil
1 tbsp ground cumin
8 wooden skewers

or use metal ones

chimichurri sauce

1 red chilli

seeded and finely chopped
a small bunch coriander

finely chopped
a large bunch flat-leaf parsley

finely chopped
125ml extra-virgin olive oil
1 tsp hot smoked Spanish paprika
2 cloves garlic

finely chopped
3 tbsp red wine vinegar

Nutrition: per serving

kcal715
fat49.2g
saturates11g
carbs31.4g
fibre4g
protein38.7g
salt0.38g

Method

step 1

Boil the sweet potato chunks for 2 minutes, then refresh in cold water and drain.
step 2

Thread the meat and bay leaves on 4 skewers and the sweet potatoes and pepper on the 4 others.
Drizzle with 4 tbsp olive oil, sprinkle with cumin and season with salt and pepper.
step 3

Mix the chimichurri ingredients together and season with salt and pepper. You can chop everything in the food processor, but do the pepper and garlic first to break them down. Although easier, it’s slightly mushier than hand chopped.
Both skewers and sauce can be kept for several hours.
step 4

Heat the bbq. When the coals are ready, grill the skewers until crisp on the edges, about 3 minutes each side.
Let them sit under foil for 5 minutes, then serve warm with the chimichurri sauce.

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