Steak & Chimichurri Sweet Potatoes

Anyone out there doing a September Whole 30? This Steak & Chimichurri Sweet Potatoes recipe is what I like to call “accidentally compliant.”

Basically I cooked up the exact recipe that has been in my mind for the last 6 months, and it came out as this Whole 30 compliant masterpiece.

I’ve never actually done a Whole 30. I’ve considered it. I’ve read the first part of the book, if that counts for anything. But no, I’ve never done it. I mean, take a look at how many oatmeal recipes are on my website, and you’ll see that I have no intention of giving it up.

But an accidental Whole 30 recipe every once in a while? Sure. Count me in.

Especially when it’s this one.

These steak & chimichurri stuffed sweet potatoes require minimal hands on time to prepare, so I think they’re a great option for almost any day of the week.

Let me give you a quick run down before I send you to the recipe.

Throw a pound of steak in your slow cooker with some seasoning. Don’t worry about using an expensive cut. The slow cooker will keep it tender. I used a top round steak.

Throw some sweet potatoes in the oven and roast.

Throw herbs, garlic, oil, and a little acidity into a food processor to make the chimichurri.

Throw it all together and serve.

Sounds like a lot of throwing doesn’t it? Trust me–my athleticism ends here.

Okay, so maybe if you’re not even one tiny bit interested in Whole 30-ing, you should still give these Steak & Chimichurri Sweet Potatoes a try. I mean, look at them. I don’t think I’ll be able to let too much time pass before making them again around here.

If you try these Steak & Chimichurri Sweet Potatoes at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!

Steak & Chimichurri Sweet Potatoes - The Savvy Plate

Steak & Chimichurri Sweet Potatoes

{Whole 30 compliant} These sweet potatoes are stuffed with slow cooked, seasoned steak and topped with a tangy, herby chimichurri sauce for a pop of flavor.

Course Dinner, Main Course
Cuisine American, Latin, Southwestern
Keyword dairy free, whole 30
Servings 4
Author Savannah


  • 4 sweet potatoes

for the steak

  • 1 lb steak (I used top round. You don't need an expensive cut for the slow cooker.)
  • 3/4 tsp salt
  • 3/4 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • 1/2 tsp oregano

for the chimichurri

  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 tbsp lime juice
  • 1/2 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Rub steak with spices. Place in a slow cooker, and cook on high for 3 to 4 hours.

  2. Wash sweet potatoes, pierce with a fork, and lay on a baking sheet covered in aluminum foil. Bake at 425 F for 1 hour.

  3. Peel the garlic cloves, and chop each into quarters. Add to a food processor with all other chimichurri ingredients. Puree until nearly smooth. I like to keep a little texture in mine.

  4. To serve, slice open sweet potatoes, fill with shredded steak, and drizzle with chimichurri.

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