Savory Beef Steakwith Sweet‑Potato Mash, Asparagus & Chimichurri

Peel the sweet potatoes, cut them into 1‑inch cubes, and place them in a pot of salted water.

Bring the water to a boil, then cook the sweet‑potato cubes for 10‑12 minutes, or until they are fork‑tender.

Drain the potatoes and return them to the pot; mash them with a pinch of salt, a pat of butter, and a splash of milk until smooth and creamy. Keep warm.

While the potatoes are boiling, trim the asparagus and toss the spears with a drizzle of olive oil and a pinch of coarse salt.

Heat a large skillet over medium‑high heat; add a little olive oil and grill the asparagus for 3‑4 minutes, turning once, until bright green and slightly charred. Set aside and keep warm.

Prepare the chimichurri: finely chop the parsley, chives, coriander, garlic, and half a seeded red pepper. Mix with olive oil, salt, and the juice of half a lime in a bowl; set aside.

Pat the beef steaks dry, then season both sides with salt and pepper.

In the same skillet used for the asparagus, melt a tablespoon of butter over medium‑high heat. Add the remaining garlic clove (crushed) and sauté for 30 seconds.

Add the steaks to the pan and sear for 3‑4 minutes per side for medium‑rare, or longer to desired doneness. Remove the steaks and let rest for 3 minutes.

To serve, place a generous scoop of sweet‑potato mash on each plate, arrange the grilled asparagus on top, lay the sliced steak beside the vegetables, and drizzle everything with the prepared chimichurri.