Steak with chimichurri & sweet potato
A American dinner for the galley that best on calm days or at anchor, about 30 min hands-on.
- Dinner
- American
- ⏱ 30 min
- 🌊 Sea tolerance 2/5
- 🌶 Medium (on the side)
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef steak (sirloin / rump)680 g (170 g)
- Sweet potato800 g (≈ 6 sweet potatos) (200 g (≈ 1.5 sweet potatos))
- Parsley40 g (10 g)
- Garlic (bulb)12 g (3 g)
- Red wine vinegar32 g (8 g)
- Extra-virgin olive oil48 g (12 g)
- Chili flakes2 g (0.5 g)
Method
- Boil sweet potato chunks 12 minutes; pan-fry to colour.
- Chop parsley and garlic; mix with vinegar, oil and chilli.
- Sear steak 3 minutes a side; rest, slice and spoon over the sauce.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Sulphites — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 631
- protein
- 38 g
- fat
- 34 g
- carbs
- 42 g
- sugar
- 9 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes