Bife de Chorizo with Chimichurri and Sweet Potatoes

Ingredients:

For the sweet potatoes:
• Sweet potatoes (as desired)
• Olive oil
• Coarse salt

For the steak:
• Bife de chorizo (individual steaks)
• Coarse salt

For the chimichurri:
• 1 red onion, chopped
• 1 cup chopped sun-dried tomatoes
• 1 tablespoon chopped garlic
• 2 cups chopped fresh herbs (parsley, chives, oregano, mint, or cilantro)
• Olive oil (as needed)
• 1/4 cup balsamic vinegar
• Salt, to taste

Directions:

Roasted sweet potatoes:
Place each sweet potato on a sheet of aluminum foil. Drizzle with a little olive oil and sprinkle with coarse salt. Wrap tightly in the foil. Bake in a preheated oven at 200°C for about 40–50 minutes, or until tender.

Bife de chorizo:
Season the steaks with coarse salt. Grill over high heat to your desired doneness, turning only once to keep them juicy.

Chimichurri sauce:
In a bowl, combine the red onion, sun-dried tomatoes, garlic, and fresh herbs. Add enough olive oil to cover the ingredients, then add the balsamic vinegar. Mix well and adjust the salt to taste. Set aside.

To serve:
Remove the sweet potatoes from the oven, cut them in half, and finish with a drizzle of olive oil or a bit of butter. Season with more salt, if desired. Serve the steaks with the chimichurri on top, alongside the roasted sweet potatoes.

Enjoy!