Description
A flavorful and wholesome recipe featuring perfectly seared ribeye or sirloin steaks paired with creamy mashed sweet potatoes and a vibrant fresh green sauce made from parsley, cilantro, and garlic. This gluten-free main course delivers a delicious balance of savory meat and bright herbaceous notes, ideal for a nutritious and satisfying dinner.
Ingredients
Scale
Steak
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Mashed Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk or cream
- Salt to taste
Green Sauce
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 clove garlic
- 1 tablespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Season the Steaks: Generously season the steaks on both sides with salt and black pepper. Let them rest at room temperature for 20 to 30 minutes to ensure even cooking and better flavor absorption.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat slightly and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain thoroughly.
- Mash Sweet Potatoes: Return the drained sweet potatoes to the pot or a large bowl. Mash them with butter and milk or cream, adding salt to taste. Stir until the mixture is smooth, creamy, and well combined.
- Prepare Green Sauce: In a blender or food processor, combine fresh parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, and a pinch of salt and pepper. Blend until the sauce is smooth and well emulsified with vibrant green color.
- Cook the Steaks: Heat 1 tablespoon of olive oil in a cast iron skillet or grill pan over medium-high heat until hot. Add the steaks and cook for about 3 to 4 minutes per side for medium-rare doneness, or adjust the time to your preferred level of doneness.
- Rest the Steaks: Remove the steaks from the pan and let them rest for 5 minutes to allow the juices to redistribute, ensuring tender and juicy meat.
- Serve: Slice the rested steaks, drizzle them generously with the prepared green sauce, and plate alongside the creamy mashed sweet potatoes for a delicious, visually appealing meal.
Notes
- You can substitute the green sauce with chimichurri or pesto for a different flavor profile.
- Add a splash of lemon juice to the mashed sweet potatoes to brighten the flavor.
- For a dairy-free version, replace butter and milk in the mash with olive oil.
