Description
A hearty and flavorful steak dinner served with creamy mashed sweet potatoes and a vibrant green herb sauce made from fresh parsley and cilantro. This gluten-free meal combines tender, perfectly cooked ribeye or sirloin steaks with a zesty, lightly spicy sauce and smooth, buttery sweet potatoes for a balanced and delicious plate.
Ingredients
Scale
Steak
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
Green Sauce
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- 1/2 teaspoon red pepper flakes
- Salt, to taste
Mashed Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk or cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Mashed Sweet Potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed sweet potatoes and cook for 15 to 20 minutes until tender when pierced with a fork. Drain well.
- Mash the Potatoes: Return the drained sweet potatoes to the pot. Add 2 tablespoons of butter and 1/4 cup milk or cream. Mash the mixture until smooth and creamy. Season with salt and black pepper to taste. Keep warm.
- Season the Steaks: While the potatoes cook, pat the steaks dry and season both sides generously with salt and black pepper.
- Cook the Steaks: Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Add the steaks and cook for 3 to 5 minutes per side, depending on thickness, for medium-rare doneness or adjust to your preferred doneness.
- Butter Baste the Steaks: During the last minute of cooking, add 2 tablespoons butter to the skillet. Spoon the melted butter over the steaks repeatedly to baste and add richness.
- Rest the Steaks: Remove the steaks from the skillet and let them rest on a plate or cutting board for several minutes to allow juices to redistribute.
- Make the Green Sauce: In a blender or food processor, combine 1 cup fresh parsley, 1/2 cup fresh cilantro, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 garlic clove, 1/2 teaspoon red pepper flakes, and salt to taste. Blend until smooth and vibrant.
- Plate and Serve: Spoon a generous portion of mashed sweet potatoes onto each plate. Top with a rested steak and spoon the green sauce generously over the steak. Serve immediately.
Notes
- Ribeye can be substituted with flank or New York strip steak for variation.
- Add a pinch of smoked paprika to the green sauce for extra depth and smokiness.
- The green sauce can also be used as a marinade for the steak or served as a dipping sauce for extra flavor.
- Resting the steak after cooking is essential for juicy, tender meat.
Nutrition
- Serving Size: 1 steak with sweet potatoes and sauce
- Calories: 620
- Sugar: 8g
- Sodium: 380mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
