Description
This recipe features perfectly seared ribeye or sirloin steaks served alongside creamy mashed sweet potatoes and a vibrant, zesty green sauce made from fresh herbs and lemon juice. The dish balances the rich, hearty flavors of the steak with the bright and tangy sauce and the comforting sweetness of the mashed potatoes, making for a satisfying and elegant meal.
Ingredients
Scale
Steak
- 2 ribeye or sirloin steaks (8 oz each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional, for extra flavor)
Green Sauce
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh cilantro
- 1 tablespoon fresh oregano (or basil)
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1/2 teaspoon chili flakes (optional, for heat)
- Salt and pepper, to taste
Mashed Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into chunks
- 1/4 cup unsalted butter (or olive oil for dairy-free)
- 1/2 cup heavy cream or milk (or coconut milk for a dairy-free option)
- Salt and pepper, to taste
- 1/4 teaspoon cinnamon (optional, for extra flavor)
Instructions
- Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Place them in a pot and cover with water. Bring to a boil and cook for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Make the Green Sauce: In a food processor or blender, combine parsley, cilantro, oregano, lemon juice, extra virgin olive oil, red wine vinegar, minced garlic, chili flakes (if using), and salt and pepper. Blend until smooth and adjust seasoning to taste. Set aside.
- Cook the Steaks: While the potatoes are boiling, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the steaks generously with salt, pepper, and garlic powder if using. Once the skillet is hot, place the steaks in the pan and cook for about 4-5 minutes per side for medium-rare, adjusting time for desired doneness.
- Mash the Sweet Potatoes: Drain the cooked sweet potatoes and return them to the pot or a large bowl. Add butter and heavy cream or your choice of milk, then mash until smooth and creamy. Season with salt, pepper, and cinnamon (if using).
- Serve: Plate the mashed sweet potatoes alongside the cooked steaks. Spoon the green sauce over the steaks or serve on the side as a vibrant accompaniment. Enjoy immediately.
Notes
- For dairy-free mashed sweet potatoes, substitute butter with olive oil and milk with coconut milk.
- Adjust chili flakes in the green sauce according to your heat preference or omit for a milder sauce.
- Rest steaks for 5 minutes after cooking to allow juices to redistribute for a more tender bite.
- The green sauce can be made ahead and refrigerated for up to 2 days to enhance the flavors.
- Use fresh herbs for the green sauce to achieve the best vibrant flavor.
