Preheat grill to medium heat or about 350 degrees.
Wash sweet potatoes well.
Slice them in ¼-inch slices diagonally.
Coat sweet potatoes in olive oil and toss with salt and pepper to taste.
In a food processor, combine your ingredients for the Chimichurri sauce and blend until pureed.
Add your sweet potatoes to the grill. Put them directly on the grill slats. Cook each side for about 5 – 6 minutes or until they are soft.
While they cook, mix together the ingredients for the Tajin Drizzle in a bowl. Whisk together until well combined.
When the sweet potato steaks are done, serve immediately. Drizzled the Chimichurri over them and top each with a dollop of Tajin Drizzle.
Reserve additional Chimichurri and Tajin Drizzle for dipping.