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Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables
“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
1Preheat oven to 450°F.
2Combine 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.
3Heat 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.
4Season 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.
5Nestle 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.