Step 1Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place sweet potato on one tray, spray with olive oil and bake for 20–25 minutes, or until chips are crisp. Bake tomatoes on the other tray in the final 10 minutes of cooking, or until just blistered.
Step 2Meanwhile, preheat a barbecue hotplate to medium-high and spray with olive oil. Cook steaks for 3–4 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil to rest.
Step 3To make the chimichurri, place parsley, garlic, chilli flakes and vinegar in a small food processor bowl. Blitz until finely chopped. Add olive oil and mix through.
Step 4Slice the steak and drizzle with chimichurri. Serve with sweet potato chips, blistered truss tomatoes and steamed beans.