If you are craving a meal that perfectly balances bold flavors with comforting textures, this Steak with Green Sauce and Mashed Sweet Potatoes Recipe is exactly what you need. Tender, juicy steak pairs effortlessly with a zesty, herb-packed chimichurri-style green sauce, while silky mashed sweet potatoes add a naturally sweet, creamy contrast that elevates every bite. It’s a dish that brings vibrant color and mouthwatering taste to your table, all while feeling like a warm hug on a plate.
Ingredients You’ll Need
Gathering your ingredients is straightforward and rewarding because each one plays a crucial role in creating the rich and balanced flavors of this dish. From the fresh herbs to the creamy sweet potatoes, every element is simple yet essential.
- 2 (8-ounce) ribeye, sirloin, or flank steaks: Choose a cut you love with good marbling for maximum juiciness and flavor.
- 1 tablespoon olive oil: Helps achieve a beautiful sear on the steak and adds a subtle fruity richness to the green sauce.
- Salt and black pepper, to taste: The classic seasoning duo that enhances every component naturally.
- 1 cup fresh parsley leaves: The vibrant herb base that gives the green sauce its fresh, garden-like flavor.
- 1/4 cup fresh cilantro (optional): Adds a bright, citrusy note to the sauce if you enjoy its zingy character.
- 2 cloves garlic: Packs a punch of savory depth to the green sauce that wakes up your taste buds.
- 1 tablespoon red wine vinegar: Brings acidity to balance the richness of the steak and sweet potatoes perfectly.
- 1/2 teaspoon red pepper flakes (optional): For gentle heat that livens up the sauce without overpowering it.
- 1/3 cup olive oil: Used in the green sauce for a silky texture and mild fruitiness.
- 2 large sweet potatoes, peeled and cubed: The star of the mash, offering natural sweetness and comforting creaminess.
- 2 tablespoons butter: Adds luscious richness and helps create a smooth mashed sweet potato.
- 1/4 cup milk or cream (more as needed): Creams up the sweet potatoes and allows for a perfectly silky texture.
How to Make Steak with Green Sauce and Mashed Sweet Potatoes Recipe
Step 1: Prepare the Mashed Sweet Potatoes
Start by peeling and cubing the sweet potatoes, then place them in a large pot filled with water. Bring the water to a boil and cook the potatoes until they are tender, which usually takes about 15 to 20 minutes. Once cooked, drain them completely and return them to the pot. Add butter, milk or cream, salt, and pepper to taste. Mash everything together until smooth and creamy. Keeping the mash warm will allow you to focus on the sauce and steak without worrying about timing.
Step 2: Whip Up the Green Sauce
This vibrant chimichurri-style sauce is where your dish really shines. Combine parsley, cilantro if you are using it, garlic, red wine vinegar, and red pepper flakes in a food processor or blender. Pulse the mixture until it is finely chopped but still has some texture. Now, slowly drizzle in olive oil while the blender is running to create a beautifully emulsified sauce. Taste and adjust with salt and pepper to make sure your green sauce packs the perfect punch of freshness and tang.
Step 3: Cook the Steak to Perfection
Pat the steaks dry with paper towels to help them sear nicely. Season generously on both sides with salt and black pepper. Heat olive oil in a large skillet or grill pan over medium-high heat. Sear the steaks for 3 to 5 minutes on each side, depending on your preferred doneness; medium-rare is a perfect goal here for a juicy tender bite. After cooking, transfer the steaks to a plate and let them rest for about 5 minutes. Resting locks in all those delicious juices so every slice is flavorful and moist.
Step 4: Bring It All Together
Slice the rested steak against the grain and arrange it atop a generous serving of the creamy mashed sweet potatoes. Give your plate a vibrant finishing touch by spooning the zesty green sauce over everything. The combination of sweet and savory, creamy and fresh will delight your senses with every forkful!
How to Serve Steak with Green Sauce and Mashed Sweet Potatoes Recipe
Garnishes
Simple garnishes like a sprinkle of freshly chopped parsley or extra red pepper flakes can add visual appeal and a flavor boost. A wedge of lemon on the side invites your guests to add a splash of brightness, enhancing the green sauce’s herbal notes beautifully.
Side Dishes
While this Steak with Green Sauce and Mashed Sweet Potatoes Recipe stands strong on its own, consider pairing it with a crisp green salad dressed lightly with lemon vinaigrette or some roasted seasonal vegetables. These options add texture and dimension without overshadowing the star of the plate.
Creative Ways to Present
For a rustic yet elegant touch, serve the steak slices fanned out over the sweet potato mash on a wooden board or a deep, colorful plate. Drizzle the green sauce artistically across the entire plate for a restaurant-quality presentation. Don’t forget a small ramekin of extra sauce for those who love an extra herbaceous kick.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Steak with Green Sauce and Mashed Sweet Potatoes Recipe, store the steak in an airtight container separate from the green sauce and mashed potatoes to maintain freshness. The green sauce keeps best in the refrigerator and stays vibrant for up to 3 days.
Freezing
While mashed sweet potatoes freeze well, the delicate fresh herbs in the green sauce do not fare as well frozen. It’s best to freeze only the mashed sweet potatoes and cooked steak, if you want to keep some portions for later. Thaw properly overnight in the refrigerator before reheating.
Reheating
Reheat the steak gently in a skillet over low heat or in the oven to avoid drying out the meat. Warm the mashed sweet potatoes in a microwave or on the stove with a splash of milk to restore creaminess. Serve the green sauce cold or at room temperature to preserve its vibrant taste.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Ribeye, sirloin, or flank work wonderfully, but you can also try skirt steak or New York strip depending on your preference and availability. Just adjust cooking times based on thickness.
Is the green sauce spicy?
The green sauce can have a gentle kick depending on whether you include the optional red pepper flakes. You can adjust the amount or omit them completely for a milder version.
Can I substitute regular potatoes for sweet potatoes?
Yes, Yukon gold or russet potatoes make a classic mashed potato that pairs nicely with steak and green sauce, though you’ll lose the sweet contrast the sweet potatoes provide.
How far ahead can I prepare the green sauce?
The green sauce can be made up to 3 days in advance and kept refrigerated. This actually helps the flavors meld beautifully, making your dish even more delicious.
What’s the best way to get my steak medium-rare?
Cooking the steak for about 3 to 5 minutes per side on medium-high heat usually achieves a perfect medium-rare doneness. Letting the steak rest afterward ensures juicy, tender slices.
Final Thoughts
This Steak with Green Sauce and Mashed Sweet Potatoes Recipe is one of those magical meals that never fails to impress and satisfy. Its combination of fresh herbs, rich butter, and perfectly cooked steak is comfort and elegance all on one plate. I encourage you to try making it soon—you might just discover your new favorite weeknight dinner or a special occasion showstopper that everyone will ask for again and again.
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Steak with Green Sauce and Mashed Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop, Blending
- Cuisine: American, South American-Inspired
- Diet: Gluten Free
Description
A hearty and flavorful main course featuring perfectly cooked ribeye, sirloin, or flank steaks served with creamy mashed sweet potatoes and a vibrant chimichurri-style green sauce. This dish beautifully combines simple cooking techniques with fresh ingredients to create a satisfying and wholesome meal.
Ingredients
For the Steak:
- 2 (8-ounce) ribeye, sirloin, or flank steaks
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Green Sauce (Chimichurri-Style):
- 1 cup fresh parsley leaves
- 1/4 cup fresh cilantro (optional)
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1/3 cup olive oil
- Salt and pepper to taste
For the Mashed Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk or cream (more as needed)
- Salt and pepper to taste
Instructions
- Make the mashed sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot. Cover them with water and bring to a boil. Cook for 15–20 minutes or until the sweet potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot. Add butter, milk or cream, salt, and pepper. Mash the mixture until smooth and creamy. Cover and keep warm until ready to serve.
- Make the green sauce: In a food processor or blender, combine fresh parsley leaves, cilantro (if using), garlic cloves, red wine vinegar, and red pepper flakes. Pulse several times until the ingredients are finely chopped. While blending continuously, slowly drizzle in the olive oil until the sauce is smooth and emulsified. Season with salt and pepper to taste. Set the sauce aside.
- Cook the steak: Pat the steaks dry using paper towels to ensure a good sear. Season both sides generously with salt and black pepper. Heat olive oil in a large skillet or grill pan over medium-high heat. Once hot, place the steaks in the pan and cook for 3–5 minutes per side for medium-rare doneness, or adjust cooking time to your preferred level of doneness. After cooking, remove the steaks from the pan and let them rest for 5 minutes to allow juices to redistribute.
- Serve: Slice the rested steak against the grain. Plate a generous bed of mashed sweet potatoes, arrange the sliced steak on top, and spoon the chimichurri green sauce over the steak. Serve immediately.
Notes
- The green sauce can be prepared ahead of time and stored in an airtight container in the fridge for up to 3 days to enhance the flavors.
- If you prefer a traditional mashed potato, substitute the sweet potatoes with Yukon gold potatoes.
- To adjust the texture of mashed sweet potatoes, add more milk or cream as needed.
- For a spicier green sauce, increase the amount of red pepper flakes.
