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Flat Iron Steak With Sriracha Chimichurri & Sweet Potato Hash

Delicious flat iron steak with a hint of spice!

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.

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
Servings6
Calories Per Serving553
Total Fat30g47%
Sugar8gN/A
Saturated7g33%
Cholesterol98mg33%
Protein34g68%
Carbs39g13%
Vitamin A862µg96%
Vitamin B126µg100%
Vitamin B61mg51%
Vitamin C48mg80%
Vitamin D0.2µgN/A
Vitamin E6mg30%
Vitamin K339µg100%
Calcium118mg12%
Fiber7g27%
Folate (food)75µgN/A
Folate equivalent (total)66µg17%
Iron7mg36%
Magnesium87mg22%
Monounsaturated9gN/A
Niacin (B3)8mg40%
Phosphorus432mg62%
Polyunsaturated14gN/A
Potassium1327mg38%
Riboflavin (B2)0.6mg36.3%
Sodium1039mg43%
Thiamin (B1)0.3mg19.6%
Trans0.5gN/A
Zinc12mg80%