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Chimichurri Steak with Sweet Potato, Corn and Quinoa

Chimichurri Steak with Sweet Potato, Corn and Quinoa

By OcadoLifePublished 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.”
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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.