Comfort food meets big flavor in this delicious dish that subs traditional pasta for a veggie alternative. With a bed of tender sweet potato noodles, skirt steak takes this recipe up a notch, making it a great choice for a steakhouse dinner at home. A rich Chimichurri (Argentinian pesto) finishes the dish adding an exciting, herb-rich sauce you’ll love.
Ingredients
Steps
- Using a blender, food processor or immersion blender, mix together the parsley, oregano, garlic cloves, olive oil and red wine vinegar until smooth.
- Then blend in the mayo until creamy and add salt, pepper and crushed red pepper to taste. Set the sauce aside (it’ll keep for a few days in the fridge).
- Let the flank steak come to room temperature and rub with salt, pepper and about 3 T olive oil. Set it on a lined baking sheet.
- Preheat the oven to 450 F.
- Toss the sweet potato noodles with olive oil and salt. Spread them in an even layer on a lined baking sheet. Use two pans if needed to ensure they aren’t crowded.
- Bake the sweet potato noodles for 10-15 minutes at 450 F until tender but not falling apart.
- After the noodles are done, turn on the broiler and broil the steak for 9-11 minutes, until the internal temperature in the thickest part is 135°F (for medium). Let the steak rest, covered with foil on a cutting board for at least 5 minutes before slicing it against the grain right before serving.
- While the steak is resting, turn the oven down to 300 F and put the sweet potato noodles back into the oven to warm up before serving.
- Serve with the creamy chimichurri sauce on top.
