Juicy Ibérico skirt steak, smoky roasted sweet potato, chipotle yogurt, and chimichurri come together in one bold, flavorful bite.

Recipe for Roasted Sweet Potato Boats with Skirt Steak & Chipotle Yogurt

Ingredients

• 1 pack of Campo Grande Ibérico Skirt Steak 
• 3 medium sweet potatoes
• 2 tablespoons olive oil
• 1½ tablespoons salt
• 1 teaspoon black pepper
• ½ cup Greek yogurt
• 1 teaspoon chipotle paste
• 1 teaspoon lime juice
• 1 teaspoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red chili flakes
• 1 teaspoon garlic powder
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 small shallot, finely minced
• ½ cup crumbled feta cheese
• 2 tablespoons pumpkin seeds, toasted

Preparation

1. Preheat oven to 400°F. Wash sweet potatoes, drizzle with olive oil, sprinkle with salt and pepper, and wrap individually in aluminum foil. Roast for 35 min until tender.
2. For the chipotle yogurt: Mix Greek yogurt, chipotle paste, lime juice, olive oil, salt, and pepper. Set aside.
3. For the chimichurri: mix parsley, oregano, smoked paprika, red chili flakes, garlic powder, olive oil, red wine vinegar, and salt.
4. Season steak with salt and pepper. Cook on very hot pan or griddle at 450°F, 2 min per side. Rest 5 min, then slice thin against the grain.
5. Finely mince shallot, crumble feta, toast pumpkin seeds.
6. Carefully open the roasted sweet potatoes like a boat, leaving the halves attached. Mash gently with a fork to create a soft bed. Drizzle chipotle yogurt sauce over the sweet potato. Add sliced skirt steak on top. Splash chimichurri generously. Sprinkle feta, minced shallot, and pumpkin seeds. Serve immediately, warm.