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Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables

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.


  • Prepare sauce (Step 2) and refrigerate for up to 1 day.

AUTHOR EatingWell Test Kitchen, Breana Killeen
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 40 minutes
TOTAL TIME 50 minutes


Per serving 399 Calories
Total Fat 23 g
Saturated Fat 5 g
Mono Saturated Fat 16 g
Cholesterol 61 mg
Sodium 559 mg
Fiber 6 g
Protein 27 g
Potassium 1009 mg
Added Sugars 1 g
Total Sugars 7 g
Calcium 86 mg
Chromium 2 mcg
Folate 78 mcg
Omega-6 2 g
Vitamin B12 1 mcg
Vitamin E 6 mg
Zinc 5 mg
Vitamin B3 8 mg
Carbohydrate Servings 1 ½

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