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
Scale
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.
