Ana Rebeca 7/5/17 Ana Rebeca 7/5/17

Global Eats: Steaks with Sweet Potato Hash Browns and Chimichurri Recipe

This month's Global Eats Steak Recipe is going to bring the tastes and flavors of Argentina right to you in less than 30 minutes. Try this steak, sweet potato hash, and chimichurri recipe at home for a date night this week!

Global Eats: Steaks with Sweet Potato Hash Browns and Chimichurri Recipe

Food and travel go hand in hand like a beautiful love story that I can't help but getting in the middle of. Cuisine is a universal language of culture and travel. It is quite literally how we "taste" the places we are visiting and get to experience them on a deeper level.

So, in an effort to encourage you to bring exotic tastes home with you when you're not traveling, we're back with another Global Eats recipe! This recipe, which is brought to us by Sun Basket, explores the flavors and tastes of Argentina. And is there anything more Argentinian than a delicious steak and chimichurri recipe? This recipe makes for a perfect dinner for two, but can easily be altered with some scrambled eggs to create a delectable brunch dish.

Make sure to scroll to the bottom for an exclusive Sun Basket discount for TCS readers!

I got this recipe courtesy of Sun Basket in my Globetrotter Collection. In case you're not familiar with Sun Basket, they are an incredible company that delivers healthy, weekly meals and recipes that come from organic and sustainably sourced seasonal ingredients. Chef Justine Kelly and her team created this tasty (and Paleo-friendly) recipe as a nod to the legendary street food of Bangkok.

I really love Sun Basket because they offer a wide variety of healthy options (Gluten-free, Paleo, and Vegetarian) with their menu selections and they are extremely affordable for the value you're getting (around $11 per meal). It's like someone does the grocery shopping and meal planning for you--AND also gets you the freshest ingredients--without you even having to leave your couch. WIN-WIN! So let's get started!

Steaks with Sweet Potato Hash Browns and Chimichurri

Makes 2 Servings // 710 Calories Per Serving // 30 Minutes

Paleo - Gluten Free - Dairy Free - Soy Free

Ingredients:

Two 6-ounce top sirloin steaks
Steak spice rub (sweet smoked paprika - garlic powder)
¾ pound sweet potatoes
1 red bell pepper
1 to 2 shallots
Peeled fresh garlic
Hash brown seasoning (cumin - dried oregano - coriander)
1 lime
Fresh cilantro
Fresh mint

Directions:

1. Prep the steaks

Heat the oven to 200°F.
Pat the steaks dry with a paper towel; season generously with salt and pepper.
On a shallow dish or plate, rub the steaks all over with the steak spice rub. Let stand while you prepare the sweet potato hash.

2. Prep the hash browns; cook the potatoes

Trim the ends from the sweet potatoes; cut the potatoes into ¼-inch cubes.
Remove the ribs and seeds from the bell pepper; finely chop the pepper.
Peel and finely chop the shallot.
Finely chop enough garlic to measure 1½ teaspoons.
In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.

3. Finish the hash browns

Add the bell pepper, shallots, hash brown seasoning, and half the garlic to the sweet potatoes.
Season with a pinch of salt and pepper.
Cook over medium-high heat until the shallots are soft for about 2 to 3 minutes.
Stir in ¼ cup water; cook until the potatoes are just tender, about 4 to 5 minutes.
Season to taste with salt and pepper.
Transfer the hash browns to a sheet pan; keep warm in the oven while you cook the steaks.

4. Cook the steaks

Wipe out the pan.
Add 2 tablespoons oil and warm over medium-high heat until hot but not smoking.
Add the steaks and cook until well browned, 2 to 4 minutes per side for medium-rare, depending on thickness.
Transfer to a plate to rest for 5 minutes.
While the steaks cook, prepare the chimichurri.

5. Make the chimichurri

Zest and juice the lime.
Coarsely chop the cilantro.
Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, combine the lime zest, cilantro, mint, and remaining garlic.
Whisk in 1 tablespoon lime juice and 1 to 2 tablespoons oil.
Season to taste with salt.

6. Serve

Transfer the hash browns to individual plates.
Top with the steaks, garnish with the chimichurri, and serve.

My Take on This Recipe:

This was probably one of my favorite steak dishes that I've ever tasted. The addition of the mint into the chimichurri was a unique twist on the traditional recipe that really took the flavors up a notch. The sweet potato hash was also incredibly mouth watering and flavorful to the point that we were practically licking our plates afterwards. We've even incorporated the sweet potato hash and chimichurri into other dishes we made at home because we loved it so much. I highly recommend this dish for a great date night at home! Like I said earlier, you can also add some eggs to it to make an awesome steak and eggs brunch at home, too!