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. Source: EatingWell Magazine, September/October 2016

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • 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 1/4 teaspoon each salt and pepper. Cook, stirring often, until almost tender, 9 to 12 minutes. Transfer to a plate.

  • Season steaks with the remaining 1/2 teaspoon salt and 1/4 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.

Tips

Make Ahead Tip: Prepare sauce (Step 2) and refrigerate for up to 1 day.

Nutrition Facts

399 calories; 23.4 g total fat; 4.6 g saturated fat; 61 mg cholesterol; 559 mg sodium. 1009 mg potassium; 21.7 g carbohydrates; 6.2 g fiber; 7 g sugar; 27 g protein; 10141 IU vitamin a iu; 114 mg vitamin c; 78 mcg folate; 86 mg calcium; 4 mg iron; 62 mg magnesium;

Reviews (1)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
10/10/2016
Very tasty! My whole family liked. Easy also...especially since I served it right in my cast-iron skillet and recipe is a complete meal. Will defiantly make again!! Read More