Grilled Steak with Sweet Potato Fries and Chimichurri

Marinate steak first by placing the steak in a gallon-size freezer bag. Add remaining ingredients, secure bag and gently shake to combine. Marinate for at least 30 minutes in room temperature, or 3 hours to overnight in refrigerator.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Place sweet potato slices on baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to combine. Line the sweet potatoes in a single layer.

Bake 15 minutes. Remove from oven and flip the fries. Return to oven and bake for 10–15 more minutes.
Turn off the oven, keeping the fries inside as the oven cools down, about 30 minutes.

Meanwhile, cook steak by preheating grill to medium-high heat. Add room temperature steak to hot grill and cook 4–-5 minutes on each side. Remove from heat and let rest for 10 minutes before slicing thinly against the grain. Grill marinated onion slices for 2 minutes on each side.

For the chimichurri, combine cilantro, parsley, peppers, garlic, cumin, ground coriander, salt, and pepper in a food processor. Pulse until small pieces remain. Add lime juice and vinegar and pulse once more. With the food processor on, add olive oil until just combined. Taste and season more if needed.

To serve, place thinly sliced steak and onions over sweet potato fries. Top with chimichurri.