Grilled Beef Steak with Charred Sweet Potato and Chimichurri
Thick beef steak grilled over direct heat until charred outside and juicy inside, served with smoky sweet potato rounds and a bright chimichurri spooned over the top. A high-protein barbecue dinner that comes together on the grill.
- Total
- 53 min
- Prep 15 · Cook 33 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Resting meat
- Savory
- Barbecue
Instructions
-
Light the barbecue and let it come to a medium-hot fire, about 200°C, with one side hotter than the other. While it heats, cut the sweet potato into 1.5 cm rounds and slice the red onion into 1 cm wedges. Pat the beef steak dry with paper towel and season both sides with the salt and black pepper.
~15 min
Patting the steak dry removes surface moisture so the meat can char and develop deep browning instead of steaming.
-
Brush the sweet potato rounds with 1 tbsp olive oil. Lay them on the cooler side of the grill and cook 8 minutes per side, turning once with tongs, until a knife slides in easily and the edges are charred. Move them to the hot side for the last 2 minutes if you want deeper color.
~18 min
If the sweet potato rounds are browning too fast, move them fully to the cooler side of the grill and cover with the lid to finish cooking through.
Grilling Set up a two-zone fire and use the cooler side for gentle cooking and the hot side for charring. Watch for flare-ups and move food before it burns.
-
While step 2 cooks
While the sweet potato cooks, brush the red onion wedges with the remaining 1 tbsp olive oil and place them on the hot side of the grill. Cook 3 minutes per side until softened and charred at the edges, then move them to the cooler side to keep warm.
~6 min
Grilling Set up a two-zone fire and use the cooler side for gentle cooking and the hot side for charring. Watch for flare-ups and move food before it burns.
-
Place the beef steak on the hottest part of the grill. Cook 4 minutes without moving it, then flip and cook 3 to 4 minutes more for medium-rare, until the internal temperature reads 63°C on an instant-read thermometer. For medium, add 2 minutes per side.
~12 min
Cooking without moving the steak builds a dark crust, while the thermometer ensures it stays juicy and safely cooked.
Let the steak sit at room temperature for 10 minutes before grilling so it cooks evenly, and always slice against the grain to keep it tender.
Grilling Set up a two-zone fire and use the cooler side for gentle cooking and the hot side for charring. Watch for flare-ups and move food before it burns.
-
Move the steak to a board and let it rest 5 minutes so the juices settle. Leave the sweet potato and onion on the cooler side of the grill to stay warm.
~5 min
Resting lets the juices redistribute through the meat so they stay in the steak when sliced, not on the board.
Resting meat Rest the steak off the heat for about 5 minutes so juices redistribute. Cutting too early lets the juices run out and the meat dry.
-
Slice the rested steak against the grain into 1 cm strips. Divide the sweet potato and charred red onion between two plates, lay the steak over the top, and spoon 2 tbsp chimichurri over each portion.
~3 min