How long does it take to make Savory Beef Steak with Sweet‑Potato Mash, Asparagus & Chimichurri?

About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.

Savory Beef Steak with Sweet‑Potato Mash, Asparagus & Chimichurri Recipe

Name: Savory Beef Steak with Sweet‑Potato Mash, Asparagus & Chimichurri Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 beef steak; to taste olive oil; to taste butter; to taste pepper; to taste salt; 200 g green asparagus; 2 sweet potato; 3 clove garlic; a splash milk; 2 flat parsley; 1 chives; 1 coriander; 1 lime; 1 red pepper; 2 clove garlic; 0.5 red pepper; 0.5 lime

A wholesome dinner that pairs pan‑seared beef steaks with creamy sweet‑potato mash, crisp grilled asparagus, and a bright, herb‑filled chimichurri. The dish offers a balanced mix of protein, fiber, and healthy fats for a satisfying low‑carb meal.

Recipe by Sanne | gezonde & makkelijke recepten· Structured by ReelsMeals

From: Instagram(view original)

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Savory Beef Steak with Sweet‑Potato Mash, Asparagus & Chimichurri Recipe

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Prep Time

15 min

Cook Time

20 min

Servings

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Cooking context

35 min estimated total time for 2 servings.

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Dinner Beef Healthy Gluten-Free

Ingredients

2 beef steak
to taste butter
to taste pepper
7 1/10 oz green asparagus
2 sweet potato
a splash milk

Chimichurri

2 flat parsley
1 chives
1 coriander
2 clove garlic
0.5 red pepper
to taste olive oil
to taste salt
0.5 lime

Instructions

1
Peel the sweet potatoes, cut them into 1‑inch cubes, and place them in a pot of salted water.
2
Bring the water to a boil, then cook the sweet‑potato cubes for 10‑12 minutes, or until they are fork‑tender.
3
Drain the potatoes and return them to the pot; mash them with a pinch of salt, a pat of butter, and a splash of milk until smooth and creamy. Keep warm.
4
While the potatoes are boiling, trim the asparagus and toss the spears with a drizzle of olive oil and a pinch of coarse salt.
5
Heat a large skillet over medium‑high heat; add a little olive oil and grill the asparagus for 3‑4 minutes, turning once, until bright green and slightly charred. Set aside and keep warm.
6
Prepare the chimichurri: finely chop the parsley, chives, coriander, garlic, and half a seeded red pepper. Mix with olive oil, salt, and the juice of half a lime in a bowl; set aside.
7
Pat the beef steaks dry, then season both sides with salt and pepper.
8
In the same skillet used for the asparagus, melt a tablespoon of butter over medium‑high heat. Add the remaining garlic clove (crushed) and sauté for 30 seconds.
9
Add the steaks to the pan and sear for 3‑4 minutes per side for medium‑rare, or longer to desired doneness. Remove the steaks and let rest for 3 minutes.
10
To serve, place a generous scoop of sweet‑potato mash on each plate, arrange the grilled asparagus on top, lay the sliced steak beside the vegetables, and drizzle everything with the prepared chimichurri.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Keep mash warm

After mashing, keep the sweet‑potato mash warm in the pot until serving.

Reuse the skillet

Cook the asparagus and then the steaks in the same skillet to retain flavor.

Rest the steaks

Let the seared steaks rest for 3 minutes before slicing.

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