Description
A flavorful and hearty main course featuring perfectly seared beef steaks served over creamy mashed sweet potatoes, complemented by a vibrant and tangy green herb sauce made with fresh parsley and cilantro. This dish combines the rich taste of steak with the natural sweetness of root vegetables and zesty herbaceous notes for a balanced and satisfying meal.
Ingredients
Scale
For the Steak
- 4 beef steaks (sirloin, ribeye, or filet, about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Green Sauce
- 1 cup fresh parsley
- ½ cup fresh cilantro
- 2 cloves garlic
- 2 tablespoons red wine vinegar or lemon juice
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- â…“ cup olive oil
For the Mashed Sweet Potatoes
- 2 pounds sweet potatoes (peeled and cubed)
- 3 tablespoons butter
- ¼ cup milk or cream
- ½ teaspoon cinnamon (optional)
- Salt and pepper to taste
Instructions
- Prepare the Mashed Sweet Potatoes: Start by peeling and cubing the sweet potatoes. Place them in a pot of salted boiling water and cook for 15–20 minutes or until they are tender when pierced with a fork. Drain the water, then mash the sweet potatoes with butter, milk or cream, and cinnamon if you’re using it. Season the mash with salt and pepper to taste, then keep it warm while you make the rest of the dish.
- Make the Green Sauce: In a food processor, combine fresh parsley, cilantro, garlic, red wine vinegar or lemon juice, red pepper flakes if desired, and salt. Blend the ingredients until roughly combined. With the processor running, slowly drizzle in the olive oil to create a smooth, vibrant sauce. Taste and adjust seasoning if needed.
- Cook the Steaks: Pat the steaks dry with paper towels, then season both sides generously with salt and black pepper. Heat a skillet or grill pan over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, sear the steaks for about 3–4 minutes per side, or until they reach your preferred doneness based on thickness. Remove the steaks from the pan and let them rest for 5 minutes to retain their juices.
- Serve: Slice the rested steaks if desired, and serve them over a bed of the warm mashed sweet potatoes. Drizzle the green herb sauce generously over the top and enjoy this delicious and well-balanced meal.
Notes
- You can substitute the herbs in the green sauce with basil, mint, or arugula to vary the flavor.
- For a dairy-free mashed sweet potato option, replace butter with olive oil or coconut milk instead of butter and cream.
- This meal pairs nicely with roasted vegetables or a fresh green salad to complete the dinner.
