Seared Steak & Red Chimichurri

Garlicky red pepper sauce adds the perfect hint of spice

9 oz. sirloin steak

2 cloves garlic

2 sweet potatoes ( 8 oz. each)

1 bunch scallions

2 fresh red chilies

1⁄ 2 of 16- oz. jar roasted red peppers

1⁄ 2 of 1 bunch Italian parsley ( 1⁄ 2 oz.)

Remove and finely dice fat from steak. Put into nonstick frying pan on mediumlow heat with unpeeled garlic cloves, turning them every minute in fat as it gently crisps up. Meanwhile, peel sweet potatoes and chop into 11⁄ 2" chunks. Cook in boiling salted water for 10 min., or until tender, then drain, smash, season and keep warm.

Trim scallions, halve and seed chilies, and lightly brown on both sides in steak fat. Remove 4 scallions and crispy fat bits to a dish, then place rest of scallions and chilies in blender and squeeze in soft garlic flesh. Drain and add peppers, along with parsley and 1⁄ Tbs. each extra-virgin 2 olive oil and red wine vinegar, then blitz until smooth, and season to perfection.

Turn heat under pan to high. Cut off the sinew from the steak and discard. Season the steak with sea salt and lots of pepper, then cook to your liking, turning every minute. Let steak rest for 1 min. on top of scallions, then slice. Spoon 2 Tbs. sauce onto each plate (save rest for future meals), sit steak on top with any resting juices, then serve with sweet potato, scallions and crispy bits.

Servings: 2. Active time: 20 min.

Total time: 20 min. Calories: 487 Protein: 32.7g Fat: 17.1g (7.4g sat.) Carbs.: 51.6g Sodium: 1.2mg Fiber: 7.6g Sugar: 11.4g