- Updated on
- Jun 11, 2020
Sheet Pan Flank Steak With Sweet Potato Noodles And Creamy Chimichurri Sauce
Servings
6
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
- 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.
- 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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