Chimichurri Steak with Sweet Potato, Corn and Quinoa
By OcadoLife
Published on 09 December 2025
“This makes a great weeknight dinner, using a good-value lean cut for speedy cooking, plus lots of veg and wholegrains,” says OcadoLife recipe editor Lauren Hoffman, who created this naturally gluten-free Chimichurri Steak with Sweet Potato, Corn and Quinoa. “The piquant herby sauce adds a fabulous flavour boost. For a veggie spin, swap the steak for halloumi – simply slice, pat dry, brush with oil and griddle.” Time and servings
17 minsTotal time
4Servings
2 minsPrep time
15 minsCooking time
Ingredients
- 350g diced sweet potato
- 1 (195g) tin sweetcorn, drained
- 1 tbsp olive oil, plus extra for brushing
- 3 pinches (approx.) sea salt
- 4 minute steaks
- 250g ready-to-eat wholegrain quinoa
- 100g drained red pepper strips (from a jar)
- 60g wild rocket
- 4 heaped tsp (approx.) chimichurri
Method
Step 1
Preheat the oven to 240°C/220°C fan/gas 7. In a roasting tin, toss the sweet potato with the sweetcorn, olive oil and a pinch of sea salt. Spread out and roast for 15 mins or until softened and golden, tossing halfway.Step 2
Meanwhile, season the steaks with sea salt and black pepper. Heat a frying pan over high heat. Brush with oil and sear for 30 secs each side; remove to a plate to rest.Step 3
Microwave the quinoa to pack instructions. Add it to the sweet potatoes along with the red pepper strips; toss.Step 4
Add the rocket and divide between plates. Slice the steaks; place on top with any resting juices and some chimichurri.