Gluten-Free Chimichurri Steak and Sweet Potato Skillet

The Gaucho’s Weeknight Hero

I came up with this skillet on one of those Tuesday nights when I was craving something bold and satisfying but didn’t want to spend an hour in the kitchen. My partner had just come back from a trip to Argentina raving about chimichurri on everything, so I figured — why not toss it over a quick seared steak with some sweet potatoes? The bright, herbaceous sauce cuts right through the richness of the meat, and the sweet potatoes get these gorgeous caramelized edges that make the whole thing feel way more special than a 30-minute dinner has any right to be. It’s been on heavy rotation in our house ever since.

Ingredients

For the Steak & Sweet Potatoes

• 1½ lbs (680 g) New York strip steak (about 2 steaks, 1 inch thick), patted dry
• 1 large sweet potato (about 12 oz / 340 g), peeled and cut into ½-inch dice
• 1 medium red onion, cut into ½-inch wedges
• 3 tablespoons avocado oil, divided
• 1 teaspoon fine sea salt, divided
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika

For the Chimichurri

• 1 cup packed fresh flat-leaf parsley, finely chopped
• ¼ cup packed fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried)
• ⅓ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon fine sea salt

Instructions

1. Make the chimichurri: In a small bowl, combine the parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, and salt. Stir well and set aside — the flavors will meld while you cook. (It should look like a loose, vibrant green sauce, not a paste.)
2. Cook the sweet potatoes: Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat until shimmering. Add the diced sweet potatoes and spread them in a single layer. Cook without stirring for 3–4 minutes until golden on the bottom, then toss and cook another 3–4 minutes until fork-tender and caramelized on multiple sides. Season with ¼ teaspoon salt. Transfer to a plate.
3. Sear the onions: In the same skillet, add the red onion wedges. Cook for 2–3 minutes per side until charred and slightly softened. Transfer to the plate with the sweet potatoes.
4. Season the steak: While the veggies cook, pat the steaks dry again. Combine ¾ teaspoon salt, pepper, garlic powder, and smoked paprika. Rub the seasoning evenly over both sides of each steak.
5. Sear the steak: Add the remaining 1 tablespoon of avocado oil to the hot skillet. Once smoking, lay the steaks in and press gently with a spatula. Sear for 4 minutes without moving for a deep crust. Flip and cook another 3–4 minutes for medium-rare (internal temp 130°F / 54°C). For medium, go 5 minutes per side (140°F / 60°C). Transfer to a cutting board and rest 5 minutes.
6. Assemble: Return the sweet potatoes and onions to the skillet to warm through for 1 minute. Slice the steak against the grain into ½-inch strips. Arrange over the vegetables. Spoon the chimichurri generously over everything and serve straight from the skillet.

Tips

• Don’t skip the rest: Letting the steak rest for a full 5 minutes allows the juices to redistribute. Cut too early and you’ll lose all that flavor onto the board.
• Sweet potato size matters: Keep the dice uniform at ½ inch so they cook evenly. Larger pieces will still be hard in the center when the edges are done.
• Make chimichurri ahead: It actually tastes better after 30 minutes to an hour in the fridge. You can make it up to 2 days ahead — just bring it to room temperature before serving.
• Swap the steak: Flank steak or skirt steak work great here too. Adjust cook times — skirt steak is thinner and only needs 2–3 minutes per side.
• Leftovers: Slice leftover steak cold and pile it into lettuce wraps with the chimichurri for an easy lunch the next day.