Grilled Sweet Potato Steaks with Chimichurri Sauce are a satisfying, colorful option for any weeknight dinner. The sweet potato steaks stand up to the grill, getting a pleasant char that adds depth to their natural sweetness. The chimichurri brings brightness and herbal notes that lift every bite. It’s a simple, approachable dish that works as a main for vegetarians or as a vibrant side for grilled chicken, fish, or steak.

Ingredients for this Grilled Sweet Potato Steaks with Chimichurri Sauce

Here’s what you’ll need. The beauty of this recipe is its flexibility—no special ingredients required, and you can adjust the herb mix to match what you’ve got in the fridge.

4 medium sweet potatoes, about 8–9 inches long
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika (optional, for a subtle smoky note)
1/2 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1 clove garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar or lemon juice
1/2 teaspoon chili flakes (optional, for heat)
Salt and pepper to taste

Tip: If you don’t have both parsley and cilantro, use one herb you like. The chimichurri is forgiving and shines with whatever fresh herbs you have on hand.

Instructions

Preheat your grill to a steady medium heat. If you’re using a grill pan, heat it on the stove over medium.
Prepare the sweet potato steaks. Scrub the potatoes clean and slice them lengthwise into thick, even steaks about 1 inch thick. This helps them cook evenly and stay juicy.
Toss the steaks with oil, salt, pepper, and paprika if you’re using it. Set aside for a minute to let the flavors cling to the surface.
Grill the steaks for 4–6 minutes per side, or until the outside has nice grill marks and the centers are tender when tested with a fork. Avoid flipping too aggressively; let them form a crust first for better flavor.
Meanwhile, whisk together the chimichurri ingredients: parsley, cilantro, garlic, vinegar or lemon juice, chili flakes, and olive oil. Season with a pinch of salt and pepper. If you like more brightness, add a squeeze more lemon juice to taste.
Finish the steaks. Transfer to a plate, brush with a little extra olive oil if you like, and spoon a generous amount of chimichurri over the top. Serve the remaining sauce on the side for dipping.
Let the steaks rest for a couple of minutes. Resting helps them hold together when you slice or serve them whole.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 12–14 minutes total (depending on steak thickness and grill heat)
Active time: about 25 minutes from start to finish

If you’re cooking for a crowd, you can grill the steaks ahead of time and keep them warm wrapped in foil. Reheat gently on a cooler part of the grill or in a warm oven, then finish with a fresh drizzle of chimichurri just before serving.

Nutrition information

The dish is naturally plant-based and relatively light. Each serving provides a good balance of complex carbohydrates from the sweet potato, healthy fats from the olive oils, and bright, fresh flavors from the chimichurri. Estimated per serving: roughly 230–270 calories, depending on the size of the sweet potato and how much chimichurri you actually use. For a lighter version, use less olive oil in the chimichurri and skip extra drizzles on top.

Frequently asked questions

1. Can I make the chimichurri sauce ahead of time?

Yes. Chimichurri actually benefits from a little rest because the flavors meld. You can make it a few hours ahead and refrigerate. Bring it to room temperature before serving so it’s soft and fragrant rather than cold and sharp.

2. What’s the best way to slice the sweet potatoes for even cooking?

Aim for steaks that are roughly the same thickness—about 1 inch. If some cut a bit thicker, use a sharp knife to trim them a touch so they cook evenly. If your grill is hotter on one side, you can rotate the steaks a bit during cooking to ensure even browning.

3. Can I adapt this for a vegan version?

Absolutely. The recipe as written is vegan-friendly. Just make sure your chimichurri uses pure olive oil and not any animal-derived ingredients. If you need extra protein, serve with a side of quinoa, beans, or a grilled tofu slice alongside the steaks.

In the end, this dish is about contrast: the soft, slightly sweet interior of the sweet potato and the vibrant, herby kick of chimichurri. It’s easy to throw together, forgiving of substitutions, and a good way to bring color to the plate without spending hours in the kitchen. When you sit down to eat, you’ll notice how the smoke from the grill amplifies the sweetness while the chimichurri cuts through with brightness. It feels like something you’d order at a modest, bustling bistro, but you made it at home with calm, friendly hands.

Take a breath, reach for the olive oil, and give this recipe a try. It’s simple, satisfying, and makes a healthy, tasty dinner that doesn’t demand heroic effort. If you’re cooking for families with varying tastes, you can keep the chimichurri on the side and let everyone tailor their plate. Enjoy the warmth of the grill, the fresh herb aroma, and that satisfying bite when the potato holds its shape but melts on the tongue.