Grilled Sweet Potato Steaks with Chimichurri and Tajin Crema
The Grilled Sweet Potato Steaks with Chimichurri and Tajin Crema are one of our favorite summer recipes with an outstanding flavor. You'll want to make them again and again.
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Equipment
- Grill or grill griddle
- Food processor
Ingredients
Sweet Potato Ingredients
- 4 large sweet potatoes, cut into rounds diagonally
- 3 Tbsp. olive oil
- Salt and pepper to taste
Chimichurri Ingredients
- 1.5 cup cilantro, chopped
- 1 cup parsley, chopped
- 2.5 Tbsp. olive oil
- 2 Tbsp. + 1 tsp of vinegar
- 2 Tbsp. chopped red onion
- 2 cloves fresh garlic
- 1 Tbsp. lime juice
- 1 tsp. garlic powder
- 1/4 tsp. crushed red pepper
- 1 tsp. salt
- 1 tsp. pepper
Tajin Crema
- 1/2 cup sour cream
- 1/4 cup mayo
- 1 Tbsp. Tajin
- 2 tsp. lime juice
- 1/2 tsp. garlic powder
Instructions
- Preheat grill to medium heat or about 350 degrees.
- Wash sweet potatoes well.
- Slice them in ¼-inch slices diagonally.
- Coat sweet potatoes in olive oil and toss with salt and pepper to taste.
- In a food processor, combine the ingredients for the Chimichurri sauce and blend until pureed.
- Add sweet potatoes to the grill. Put them directly on the grill slats. Cook each side for about 5 – 6 minutes or until they are soft.
- While they cook, mix together the ingredients for the Tajin Drizzle in a bowl. Whisk together until well combined.
- When the sweet potato steaks are done, serve immediately. Drizzled the Chimichurri over them and top each with a dollop of Tajin Drizzle.
- Reserve additional Chimichurri and Tajin Drizzle for dipping.