Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables
In this healthy dinner recipe, a cast-iron pan does double duty by searing the steaks and roasting the vegetables. Not a fan of cilantro? The sauce is great with parsley instead.
- 1 cup packed fresh cilantro
- 1 small fresh red chile, seeded and chopped
- 1 large clove garlic, finely grated
- 1 tablespoon tomato paste
- 2 teaspoons red-wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon brown sugar
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound Brussels sprouts, trimmed and quartered
- 1 large sweet potato, peeled and cubed (½-inch)
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 8-ounce strips steaks, trimmed and halved
- Preheat oven to 450°F.
- Combine cilantro, chile, garlic, tomato paste, vinegar, paprika, cumin, brown sugar and 2 tablespoons oil in a small food processor. Pulse, scraping down the sides as needed, until pureed. Set aside.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add Brussels sprouts, sweet potato and ¼ teaspoon each salt and pepper. Cook, stirring often, until almost tender, 9 to 12 minutes. Transfer to a plate.
- Season steaks with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat the remaining 1 tablespoon oil in the pan. Add the steaks and cook until browned, about 1 minute per side.
- Nestle the vegetables around the steaks in the pan. Top the steaks with half the reserved sauce. Transfer to the oven and roast until the steaks are desired doneness, 8 to 10 minutes for medium. Stir the remaining sauce into the vegetables and serve them with the steaks.
MAKE AHEAD TIPS
- Prepare sauce (Step 2) and refrigerate for up to 1 day.