Saucy Rossy BBQ
Beef

Chimichurri Ribeye with Roasted Sweet Potatoes

Juicy Australian ribeyes topped with fresh homemade chimichurri, served with roasted sweet potatoes finished with feta and an extra drizzle of the sauce.

Time~1 hr Prep20 min YieldServes 2 CategoryBeef Watch4:18
Chimichurri Ribeye with Roasted Sweet Potatoes — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Make the chimichurri by chopping fresh parsley and garlic and mixing with Bertolli Red Wine Vinegar, Club House Oregano Leaves, and olive oil.Make the chimichurri first — it needs at least 20 minutes for the garlic and dried oregano to infuse the oil. Chop the parsley by hand rather than blending, which bruises it into a dark paste.
  2. 2Roast the sweet potatoes until tender and caramelized.Start the sweet potatoes well before the steaks — 35–45 minutes at 400°F against about 10 for the ribeyes. Give them space on the tray or they steam instead of caramelising.
  3. 3Season the ribeyes and cook to your preferred doneness, then rest.Pat the ribeyes dry and get the pan or grate ripping. Marbled steaks throw moisture and any water on the surface delays browning.
  4. 4Top the roasted sweet potatoes with crumbled Tre Stelle feta and a drizzle of chimichurri.Add the feta while the sweet potatoes are hot but off the heat, so it softens without melting into grease.
  5. 5Slice the steaks and spoon the chimichurri generously over top.Rest the steaks before saucing — chimichurri spooned onto a steak still releasing juice slides straight off onto the plate.

Watch it on YouTube

What each ingredient is doing

Ribeye steaks
Heavily marbled, so more forgiving than a lean cut and genuinely better at medium-rare to medium than rare, since the intramuscular fat needs heat to render.
Fresh parsley and garlic
Hand-chopped. A food processor bruises the parsley and emulsifies the oil into a dark paste rather than a loose sauce with distinct herb pieces.
Dried oregano
Correct rather than a compromise — Argentine chimichurri traditionally uses dried, which rehydrates in the vinegar and gives a rounder flavour than fresh oregano's sharper note.
Red wine vinegar
The acid that cuts the fat of the ribeye. It is the whole reason chimichurri works with a rich steak.
Sweet potatoes
Roasted until caramelised at the edges. They need real space on the tray — crowded, they release steam and go soft rather than browning.
Feta
Salty and sharp against sweet potato. Added off the heat so it softens rather than melting out.

Temperature guide

StageTempWhat it means
Ribeye130–140°F / 54–60°CMedium-rare to medium. Marbling needs heat to render.
Sweet potatoes35–45 min at 400°FCaramelised at the edges, tender through.
Chimichurri20 min minimumMade first, so the garlic and oregano infuse the oil.
Rest steaks5–10 minutesBefore saucing, or the chimichurri slides off.

Pitmaster tips

  • Make the chimichurri first and let it sit while everything else cooks. It needs at least 20 minutes for the garlic and oregano to infuse the oil — made and served immediately it tastes like chopped parsley in vinegar.
  • Chop the parsley by hand rather than blending it. A food processor bruises the leaves and turns the sauce into a dark green paste; hand-chopped chimichurri stays bright and loose, which is how it is supposed to be.
  • Dried oregano is correct here, not a compromise. Argentine chimichurri traditionally uses dried, which rehydrates in the vinegar and gives a rounder flavour than fresh oregano's sharper note.
  • Start the sweet potatoes well before the steaks — they need 35–45 minutes at 400°F and the ribeyes need about 10. Give them space on the tray, because crowded sweet potatoes steam instead of caramelizing.
  • Rest the ribeyes before saucing them. Chimichurri spooned onto a steak that is still releasing juice slides straight off onto the plate.
  • Add the feta to the sweet potatoes while they are hot but off the heat. It softens without melting into grease, which is what happens if it goes into the oven with them.
  • Make the chimichurri first, before anything else. It needs at least 20 minutes to come together and is better after a few hours.
  • Chop by hand rather than blending. A processor turns chimichurri into a dark green paste instead of a loose sauce with distinct herbs suspended in it.
  • Give the sweet potatoes real space on the tray. Crowded, they steam and go soft rather than caramelising at the edges.
  • Add the feta off the heat. In the oven it melts into grease rather than softening into the potatoes.

If it goes wrong

The chimichurri tastes raw and harsh
Made too late. It needs at least 20 minutes and is better after a few hours.
It went dark and pasty
Blended rather than hand-chopped. A processor bruises the parsley and emulsifies the oil into a paste.
The sweet potatoes were soft rather than caramelised
Crowded on the tray. They need space so the moisture can escape rather than steaming them.
The sauce ran off the steak
The steak was not rested. Give it 5–10 minutes so it stops releasing juice before saucing.
The feta melted into grease
It went in while the tray was still in the oven. Add it after, off the heat.

Ways to change it up

Freeze the chimichurri
In an ice cube tray for up to three months. Worth making double.
Add chili flakes
Traditional in many chimichurri recipes and it suits a rich ribeye.
Different cut
Bavette, skirt or flat iron all take chimichurri beautifully and cost far less.
Grill the sweet potatoes
Sliced thick and grilled alongside the steak rather than oven-roasted. Adds char.
Swap the cheese
Goat cheese or a crumbled blue in place of feta.

What to serve it with

  • The chimichurri generously over both the steak and the potatoes.
  • Extra feta and cracked pepper.
  • A green salad with vinaigrette.
  • Crusty bread to mop the board.
  • A malbec, the traditional partner for chimichurri.

Storage & reheating

Chimichurri keeps 4–5 days refrigerated in a sealed jar and improves for the first day or two, though the parsley darkens. Bring it to room temperature before serving — the olive oil solidifies in the fridge. It also freezes well in an ice cube tray for up to three months, which is the best way to have it on hand.

Cooked steak keeps 3–4 days and is better sliced cold onto a salad than reheated. Roasted sweet potatoes keep 3–4 days and reheat well in a hot oven or air fryer — do not microwave them, which turns the caramelized edges soft.

FAQ

What is chimichurri actually made of?

At its core: parsley, garlic, dried oregano, vinegar, oil and salt, sometimes with chili flakes. It is an Argentine and Uruguayan condiment for grilled meat. There is no cooking involved — the vinegar and oil do the work of softening the garlic and carrying the herb flavour.

Can I make chimichurri ahead of time?

You should. It needs at least 20 minutes to come together and it is better after a few hours in the fridge. It keeps 4–5 days sealed, and freezes well in cubes. Just take it out of the fridge before serving, since the oil sets solid when cold.

Why does chimichurri go with steak so well?

Acid and fat. A ribeye is rich and the vinegar cuts straight through it, resetting your palate between bites, while the raw garlic and herbs add aroma that a cooked sauce loses. It is the same reason a squeeze of lemon works on fried food.

Should I use a food processor to make it?

Better not to. A processor bruises the parsley and emulsifies the oil, giving you a dark, thick paste rather than a loose sauce with distinct pieces of herb suspended in it. Hand-chopping takes five minutes and is genuinely a different sauce.

Why does chimichurri go with steak so well?

Acid and fat. A ribeye is rich and the vinegar cuts straight through it, resetting your palate between bites, while the raw garlic and herbs add aroma that a cooked sauce loses. It is the same reason a squeeze of lemon works on fried food.

Should I use a food processor to make it?

Better not to. A processor bruises the parsley and emulsifies the oil, giving you a dark thick paste rather than a loose sauce with distinct pieces of herb suspended in it. Hand-chopping takes five minutes and is genuinely a different sauce.

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Garlic
Garlic adds big flavour for almost no calories and contains sulphur compounds (like allicin) long studied for heart and immune benefits. It's one of the healthiest ways to season a cook.
Fresh herbs
Fresh herbs add aroma and flavour with virtually no calories, sodium, or fat, plus a small dose of antioxidants. They're one of the easiest ways to season without reaching for salt.
Sweet potato
Sweet potatoes are rich in fibre and beta-carotene (vitamin A), with a lower glycemic impact than you'd expect for something so sweet — a nutrient-dense carbohydrate side.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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