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.
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.
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.
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.