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Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables

  • 40 m
  • 50 m
Breana Killeen
“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 strip steaks, trimmed and halved


  • 1 Preheat oven to 450°F.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/22/2019