Flat-Iron Steak with Sriracha Chimichurri & Sweet Potato Hash

Delicious flat-iron steak with a hint of spice!
Staff Writer
Flat-Iron Steak with Sriracha Chimichurri & Sweet Potato Hash
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Flat-Iron Steak with Sriracha Chimichurri & Sweet Potato Hash

Chimichurri is an Argentine green (parsley-based) sauce traditionally served with grilled meat. Serve this spicy sauce with sliced flat-iron steak and a simple sweet potato hash. Recipe courtesy of Robert Irvine.

6
Servings
106
Calories Per Serving
Deliver Ingredients

Ingredients

For the chimichurri:

  • 2 bunches parsley sprigs
  • 3 Tablespoons sriracha
  • 3 cloves garlic, smashed
  • ¼ Cup grapeseed oil
  • Lemon zest from 1 lemon
  • Freshly squeezed lemon juice from 2 lemons
  • 4 Tablespoons red wine vinegar
  • 2 Ounces water
  • Salt and freshly ground black pepper

For the sweet potato hash:

  • 4 sweet potatoes, peeled, large diced, and boiled
  • 2 Tablespoons grapeseed oil
  • 2 Cups crimini mushrooms, quartered
  • 1 Cup fresh corn kernels
  • 2 shallots, thinly julienned
  • 1 Teaspoon fresh rosemary needles, finely chopped
  • 1 Teaspoon fresh thyme leaves, finely chopped
  • Salt and freshly ground black pepper

For the steak:

  • 6 6-ounce flat-iron steak portions
  • 2 Tablespoons grapeseed oil
  • Salt and freshly ground black pepper

Directions

For the chimichurri:

In a blender, place the parsley, sriracha, garlic, grapeseed oil, lemon zest, lemon juice, vinegar, and water. Blend until chunky.

Season to taste with salt and pepper. Set the chimichurri aside for later use.

For the sweet potato hash:

Heat a large sauté pan over medium-high heat and add the grapeseed oil. Allow the pan to get very hot, then add the mushrooms and corn. Sauté until the mushrooms are caramelized.

Add the shallots, cooked sweet potato, herbs, and then season with some salt and pepper.

For the steak:

Heat a large sauté pan over medium-high heat and add the grapeseed oil. Allow the pan to get very hot.

Sprinkle the steaks with salt and pepper, and sear in the hot pan for 5 minutes on both sides for medium rare. Continue to cook to desired temperature, if needed.

Allow the cooked steaks to rest for 4 minutes.

While steaks are resting, place a mound of sweet potato hash in the center of 6 plates. Slice the rested steak thinly on a bias and arrange the sliced steak on top of the hash. Drizzle chimichurri sauce on top of and around each steak.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
13g
10%
Protein
3g
7%
Vitamin A, RAE
24µg
3%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
26mg
3%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
36µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
117mg
17%
Selenium, Se
18µg
33%
Sodium, Na
207mg
14%
Vitamin D (D2 + D3)
21µg
100%
Water
109g
4%
Zinc, Zn
1mg
13%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.