Sheet Pan Flank Steak With Sweet Potato Noodles And Creamy Chimichurri Sauce

Servings 
6

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Sheet Pan Flank Steak With Sweet Potato Noodles And Creamy Chimichurri Sauce

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

1.5

Cups of parsley, chopped roughly (with stems)

2

Tablespoons fresh oregano leaves (or 2 tsp dried) 

3-5

Garlic cloves, chopped (About 1 tablespoon)

1/2

Cup of olive oil

2

Tablespoons of red wine vinegar

1/2

Cup of mayo

1/2

Teaspoon salt, to taste

1/8

Teaspoon pepper, to taste

1/2

Teaspoon crushed red pepper, to taste

2

Lbs sweet potatoes, spiralized into thin noodles (About 3-4 large sweet potatoes

1/4

Cup of olive oil

1 1/3

Lbs flank steak

1

Tablespoon salt

1/2

Teaspoon pepper

Steps

  1. Using a blender, food processor or immersion blender, mix together the parsley, oregano, garlic cloves, olive oil and red wine vinegar until smooth.
  2. 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).
  3. 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.
  4. Preheat the oven to 450 F. 
  5. 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.
  6. Bake the sweet potato noodles for 10-15 minutes at 450 F until tender but not falling apart.
  7. 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.
  8. 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.
  9. Serve with the creamy chimichurri sauce on top. 
  • You can make the sauce ahead of time and it will keep for a few days in the fridge.
  • You can substitute plain Greek yogurt for the mayo in the sauce and it’ll still taste great. I’d suggest adding a little water if you do that so it lightens up in texture.
  • If you prefer your steak medium-well or well done, broil for another minute or three.
  • Spiralizers are all a bit different, but we used the smallest noodle attachment on ours.
  • If you don’t have a spiralizer, you can use a grater to make a big roasted sweet potato cake instead. Same method, but it may take a little less time in the oven to roast.

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