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Sweet Potato Steaks with Chimichurri, Cilantro-Lime Rice, and Corn Pepper Sauté

The combination of everything in this recipe creates a beautiful plate, truly a dish that is restaurant-worthy! The best part—it’s just not that hard. Make the chimichurri in advance to eliminate one step from your meal prep that night.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • ¼ cup hot water

  • 2 tsp. dried oregano

  • 2 tsp. kosher salt

  • 1 1/3 cups loosely packed flat-leaf parsley leaves

  • 2/3 cup loosely packed cilantro leaves

  • 6 medium garlic cloves, minced

  • ½ tsp. red pepper flakes

  • ¼ cup red wine vinegar

  • ½ cup olive oil

Sweet Potato Steaks

  • 2 large sweet potatoes, sliced lengthwise into ¼ inch slices

  • 1 tsp cumin 

  • 1 tsp oregano

  • 2 tsp salt

Cilantro-Lime Rice

  • 1 cup white rice

  • ½ cup cilantro, chopped

  • 1 lime

  • Salt


  • 1 red bell pepper, diced

  • 1 cup frozen corn, thawed

  • 1 Tbsp butter

  • 1 tsp cumin

  • Salt & pepper


For the chimichurri:

  1. Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
  2. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten quick pulses.
  3. Add water-herb mixture and vinegar and pulse briefly to combine.
  4. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. If possible, let stand at room temperature at least 1 hour before serving.

For sweet potatoes:

  1. Preheat oven to 425°. 
  2. Sprinkle sweet potatoes with cumin, oregano, & salt, and transfer to a sheet pan or glass baking dish. 
  3. Bake for 8-10 minutes, or until the first side is browned, then flip sweet potatoes.
  4. Bake an additional 8-10 minutes until sweet potatoes are tender, but not mushy.

While the sweet potatoes are in the oven, make the cilantro-lime rice:

  1. Cook 1 cup rice according to package instructions. 
  2. Add chopped cilantro, the juice of 1 lime, and salt to cooked rice.

For sauté:

  1. Heat butter in a skillet.

  2. Add red pepper, corn, cumin, salt and pepper. 

  3. Cook for 5-7 minutes or until pepper is crisp-tender.

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