Nutrition per serving may change if servings are adjusted.
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 strip 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 Tip: Prepare sauce (Step 2) and refrigerate for up to 1 day.
399 calories;23 g fat(5 g sat); 6 g fiber; 22 g carbohydrates; 27 g protein; 78 mcg folate; 61 mg cholesterol; 7 g sugars; 0 g added sugars; 10,141 IU vitamin A; 114 mg vitamin C; 86 mg calcium; 4 mg iron; 559 mg sodium; 1,009 mg potassium
Vitamin A (203% daily value), Vitamin C (190% dv), Iron (22% dv), Folate (20% dv)
Carbohydrate Servings: 1½
Exchanges: ½ starch, 2 vegetable, 3 lean meat, 3½ fat