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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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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 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.


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

Nutrition Facts

3 oz. steak & 1 1/4 cups vegetables
399 calories; protein 27g; carbohydrates 21.7g; dietary fiber 6.2g; sugars 6.9g; fat 23.4g; saturated fat 4.6g; cholesterol 60.7mg; vitamin a iu 10141.4IU; vitamin c 113.9mg; folate 78.4mcg; calcium 86.4mg; iron 3.7mg; magnesium 61.5mg; potassium 1009.1mg; sodium 559.3mg; thiamin 0.3mg.

1/2 starch, 2 vegetable, 3 lean meat, 3 1/2 fat