Panko-Crusted Chimichurri Sirloin Steak
with Roasted Sweet Potatoes & Red Onion
- Milk
- Wheat
This colorful sheet pan dinner has it all: tender orange sweet potatoes, roasted red onion, and—of course—flaky barramundi roasted with a creamy green chimichurri and golden panko. The delicate, mild fish is a perfect canvas for the herby flavors of the chimichurri, while the crisp topping delivers a satisfying crunch!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
1 unit
Red Onion
½ tablespoon
Fry Seasoning
2 unit
Sweet Potato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Slice sweet potatoes into ½-inch-thick rounds. Halve, peel, and cut onion into ½-inch-thick wedges. In a large bowl, toss sweet potatoes and onion with a drizzle of oil, half the Fry Seasoning (all for 4 servings), a pinch of salt, and pepper.
In a small bowl, combine sour cream with half the chimichurri.
In a small bowl, combine sour cream with half the chimichurri.
Spread out sweet potatoes and onion on one half of a foil-lined baking sheet (for 4, spread out across entire baking sheet). Roast on top rack for 10 minutes (you’ll add the barramundi then).
Meanwhile, in a second small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt, and pepper.
Pat barramundi* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on a plate. Spread tops with creamy chimichurri mixture; top with panko mixture, pressing firmly to adhere (no need to coat undersides).
Once veggies have roasted 10 minutes, remove from oven and add a drizzle of oil to opposite side of sheet. Carefully add coated barramundi, skin sides down; return to top rack and roast until veggies are browned and tender and barramundi is cooked through, 10-15 minutes. (For 4 servings, leave veggies roasting; add barramundi to a second oiled baking sheet and roast on middle rack.)
Once veggies have roasted 10 minutes, remove from oven and add a drizzle of oil to opposite side of sheet. Carefully add coated barramundi, skin sides down; return to top rack and roast until veggies are browned and tender and barramundi is cooked through, 10-15 minutes. (For 4, leave veggies roasting; add barramundi to a second oiled baking sheet and roast on middle rack.)
Divide barramundi and veggies between plates. Drizzle with remaining chimichurri and serve.
