Chimichurri Sirloin Steaks with Sweet Potato Wedges

  • Serves: 4
  • Prep time: 10 mins
  • Cook time: 10 mins
  • Method: Grill


  • 4 x 250g sirloin steaks
  • 1 cup flat-leaf parsley leaves
  • 1 cup coriander
  • 1 long red chilli, deseeded and finely chopped
  • 4 cloves garlic
  • ½ tsp paprika
  • Salt and pepper
  • ½ cup olive oil
  • ¼ cup lime juice
  • 3 medium sweet potatoes, cut in wedges
  • 1 tbsp olive oil


  1. Preheat oven to 180C. Toss sweet potato in oil and spread on a line baking tray. Cook for 40 minutes until soft and coloured.
  2. In a food processor add parsley, coriander, chilli, garlic, salt and pepper, olive oil and lime juice. Blend until well combined.
  3. Cook steaks on a hot grill for 3-4 minutes on each side or cooked to your liking. Take off the heat and leave to rest before topping with chimichurri sauce and serving with the wedges.


  • Once cooked on both sides, render the fat on the steak by holding it down with tongs until golden and crispy.
  • Scotch fillet steaks would also be delicious in this recipe.