This flavour-packed sauce from Argentina is full of parsley, oregano, red chilli and lemon juice, for a great boost of Vitamin C to protect the body against free radicals.

Serves: 2 | Cook Time: 30 mins | Calories: 561 | Type: Gluten-Free | Macros P: 41g / C: 48g / F: 23g


  • 2 x 170g organic beef steak
  • 300g sweet potato
  • 1 red pepper
  • 120g cherry tomatoes
  • 2 garlic cloves
  • Handful of parsley
  • 1 tsp dried oregano
  • 1 lemon
  • 1 red chilli

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 220C / gas mark 8 and boil a kettle.
  2. Cut the sweet potato in half lengthways and add to a pan of boiling water, simmer for 10 mins. Then remove from the pan and place on a baking tray, rub with 2 tsp of oil and a sprinkle of sea salt and place in the oven for 15 mins.
  3. Meanwhile, slice the red pepper in half and remove the seeds and stalk. Cut the cherry tomatoes in half. Place the red pepper on a baking tray and stuff with the tomatoes, drizzle over 1 tsp oil and a pinch of sea salt. Place in the oven for 15-20 mins.
  4. Heat a frying pan with 2 tsp oil. Season the steak on both sides and place in the pan. Cook until golden brown, 2-3 mins each side for medium rare or 4-5 mins each side for well done. Remove the steak from the pan and leave to rest.
  5. To make the chimichurri sauce; finely chop the parsley, garlic and chilli, and mix with the oregano, 1 tsp olive oil, the juice from the lemon, and season.
  6. To serve, thinly slice the steak, place on two warm plates and spoon over the chimichurri sauce. Serve alongside the baked sweet potato and red pepper stuffed with tomatoes.