Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a food processor, finely chop the garlic. Add the parsley, 1/4 cup olive oil, the onion, thyme, vinegar, mustard seeds, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to combine. Coat the steak with 2 tablespoons of the chimichurri sauce and let stand at room temperature for 15 minutes. Meanwhile, preheat a grill for both high and medium heat.

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  • In a large bowl, toss the sweet potatoes with the remaining 1/4 cup olive oil; season with salt and pepper. Arrange on an oiled grate over medium heat, cover and grill, turning occasionally, until tender, 15 to 20 minutes.

  • Meanwhile, arrange the steak on the oiled grate over high heat, cover and grill, turning once, for 8 to 10 minutes for medium-rare. Transfer to a work surface and let rest for 10 minutes before thinly slicing. Serve with the remaining chimichurri and the sweet potatoes.

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