Steak with Spinach Sauce and Sweet Potatoes: A Perfect Balance of Bold and Fresh Flavors

When it comes to steak dinners, there is nothing quite as satisfying as pairing tender, pan-seared steak with a vibrant sauce that enhances its rich flavor. This Steak with Spinach Sauce and Sweet Potatoes is a perfect combination of bold and refreshing elements, featuring a juicy, well-seasoned steak, a bright and herbaceous spinach sauce, and the natural sweetness of mashed sweet potatoes. The result? A balanced, nutritious, and visually stunning dish that is both comforting and gourmet.

In this article, we will dive into the unique elements of this dish, explore variations and serving suggestions, and address common questions to ensure you get the best results when recreating it at home.

What Makes This Recipe Special?

A Creative Twist on Classic Flavors

Many steak lovers are familiar with chimichurri, the classic Argentinian sauce made with parsley, garlic, vinegar, and olive oil. This recipe takes inspiration from chimichurri but adds a creative twist—substituting parsley with fresh baby spinach for a smoother, slightly milder sauce that blends beautifully with the richness of the steak. A hint of balsamic vinegar, cumin, and chili powder adds depth, making it zesty, slightly smoky, and packed with flavor.

The Perfect Sidekick: Mashed Sweet Potatoes

Instead of the usual potatoes or rice often served with steak, this dish embraces the natural sweetness of roasted sweet potatoes, mashed with a bit of butter for extra richness. Sweet potatoes add a soft, creamy contrast to the bold steak and tangy sauce, making each bite a perfect balance of flavors.

Quick, Easy, and Impressive

Despite its restaurant-worthy presentation, this dish is surprisingly easy to prepare. The spinach sauce comes together in minutes using a food processor, while the steak requires only a quick pan sear. The sweet potatoes roast effortlessly in the oven, allowing you to prepare the rest of the meal with minimal effort.

Ingredients

For the Sweet Potatoes

• 3 large sweet potatoes or yams
• 1 tablespoon olive oil
• 2 tablespoons salted butter (room temperature)
• Salt and coarsely ground black pepper (to taste)

For the Spinach Sauce

• 5 oz fresh baby spinach
• 1 large garlic clove
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ¼ teaspoon salt

For the Steak

• 1 lb flank steak
• 1 teaspoon chili powder
• ½ teaspoon salt
• Freshly ground black pepper (to taste)
• 3 tablespoons olive oil (divided)

For Garnish

• 3 tablespoons salted butter
• Chopped fresh cilantro or parsley
• Freshly ground black pepper

Directions

Preparing the Mashed Sweet Potatoes

1. Preheat the oven to 350°F.
2. Wash and scrub the sweet potatoes under warm running water. Pat dry with paper towels and slice lengthwise in half.
3. Line a baking sheet with parchment paper. Rub the cut sides of the sweet potatoes with olive oil, then season with salt and black pepper.
4. Place the sweet potatoes cut-side down on the baking sheet and bake for 30 minutes or until soft.
5. Remove from the oven, allow them to cool slightly, then scoop out the soft flesh.
6. Mash with butter, season with additional salt and pepper if needed, and set aside.

Making the Spinach Sauce

1. In a food processor, combine the spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt.
2. Blend for 3-5 minutes until smooth. The sauce should have a slightly thick, pesto-like consistency.
3. Transfer to a bowl and set aside.

Cooking the Steak

1. Pat the flank steak dry and season both sides with chili powder, salt, and black pepper. Drizzle 1 tablespoon of olive oil over the steak and rub in the seasoning.
2. Heat a cast-iron skillet over medium heat for 3 minutes to allow it to heat evenly.
3. Add 1 tablespoon of olive oil and place the steak in the pan. Cook for 5 minutes on one side, moving slightly in the first minute to prevent sticking.
4. Flip the steak and cook for another 5 minutes or until desired doneness.
   • Medium-rare: 130°F
   • Medium: 145°F (FDA-recommended safe internal temperature)
5. Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain into thin strips.
6. Heat the same skillet, add 1 tablespoon of olive oil, and return the sliced steak to the pan for a quick reheat, coating it in the flavorful juices.

Final Assembly

1. Divide the mashed sweet potatoes onto serving plates.
2. Arrange the sliced steak over or beside the potatoes.
3. Drizzle the steak with the spinach sauce.
4. Top the mashed potatoes with butter and black pepper.
5. Garnish with chopped fresh cilantro or parsley.

Nutritional Information (Per Serving)

• Calories: 733 kcal
• Fat: 45g
• Saturated Fat: 15g
• Cholesterol: 106mg
• Sodium: 795mg
• Carbohydrates: 54g
• Fiber: 9g
• Sugar: 12g
• Protein: 30g
• Vitamin A: 40237 IU (805% DV)
• Vitamin C: 16mg (19% DV)
• Calcium: 148mg (15% DV)
• Iron: 5mg (28% DV)

Choosing the Best Cut of Steak

Flank steak is the recommended cut for this dish because it is lean, flavorful, and quick to cook. However, if you’re looking for alternatives, consider the following cuts:

• Skirt Steak – A thin, flavorful cut with a similar texture to flank steak. It absorbs marinades well and cooks quickly.
• Hanger Steak – Often referred to as the “butcher’s cut,” it is incredibly tender and boasts a rich, beefy flavor.
• Flat Iron Steak – Known for great marbling, this steak is a tender alternative that works beautifully with the spinach sauce.
• Sirloin Steak – A leaner option with a firm texture that holds up well to pan-searing.
• Ribeye Steak (Boneless) – If you prefer a juicier, more marbled cut, ribeye is a great option.

Each cut brings its own unique texture and flavor, but flank steak remains the top choice for its balance of lean protein, tenderness, and bold beefy taste.

Serving Suggestions and Variations

Alternative Side Dishes

While mashed sweet potatoes are a natural fit, there are plenty of delicious alternatives to consider:

• Garlic Parmesan Mashed Potatoes – A more traditional side that offers a buttery, creamy base.
• Roasted Brussels Sprouts with Balsamic Glaze – Adds a slightly caramelized, nutty flavor that pairs well with the steak.
• Cheesy Baked Asparagus – A crispy, cheese-infused side that adds depth and texture.
• Grilled Corn with Feta and Lime – Provides a fresh, sweet, and slightly tangy element that balances the richness of the steak.

Protein Variations

If you’re looking to switch things up, this spinach sauce is versatile enough to complement other proteins:

• Chicken Breast or Thighs – The sauce pairs beautifully with grilled or seared chicken.
• Salmon – A great option if you prefer seafood. The richness of salmon contrasts well with the zesty spinach sauce.
• Portobello Mushrooms – For a vegetarian alternative, grilled or roasted portobello mushrooms can serve as a hearty substitute for steak.

Tips for the Best Steak with Spinach Sauce

1. Let the Steak Rest Before Slicing

One of the most important steps in cooking steak is allowing it to rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring that your steak remains juicy and tender.

2. Slice Against the Grain

When cutting the steak, always slice against the grain to break up muscle fibers and create a more tender bite. Flank steak, in particular, benefits from thin, angled slices.

3. Adjust the Spinach Sauce to Your Taste

The spinach sauce is highly customizable. If you prefer a brighter, tangier sauce, add a bit more balsamic vinegar or lemon juice. For a spicier kick, increase the chili powder or add red pepper flakes.

4. Use a Cast-Iron Skillet for the Best Sear

A cast-iron skillet retains heat exceptionally well and ensures a beautiful crust on the steak. If you don’t have a cast iron pan, a stainless-steel skillet will work as well.

Frequently Asked Questions (FAQs)

1. Can I Make the Spinach Sauce Ahead of Time?

Yes! The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just stir before serving to recombine the ingredients.

2. Can I Use Frozen Spinach Instead of Fresh?

While fresh spinach is preferred for its vibrant color and fresh taste, you can use frozen spinach in a pinch. Just be sure to thaw and drain it well to remove excess moisture before blending.

3. What If I Don’t Have a Food Processor?

You can also make the sauce using a blender or finely chopping the ingredients by hand and whisking them together with olive oil and balsamic vinegar.

4. How Should I Store Leftovers?

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: The spinach sauce can be frozen separately for up to 3 months.
• Reheating: Reheat the steak gently on the stovetop or in the microwave. Avoid reheating the spinach sauce to maintain its fresh flavor.

5. Can I Cook the Steak on the Grill Instead?

Absolutely! This recipe works well on the grill. Simply season the steak as instructed and grill over medium-high heat for about 4-5 minutes per side for medium-rare.

Final Thoughts: A Dish That Delivers on Flavor and Simplicity

This Steak with Spinach Sauce and Sweet Potatoes is a dish that offers restaurant-quality flavors with minimal effort. The rich, juicy steak, combined with a bold and refreshing sauce, creates a well-balanced meal that is both nutritious and satisfying.

Whether you’re making this for a special dinner, meal prepping for the week, or simply looking for a new way to enjoy steak, this recipe is guaranteed to impress and satisfy. With endless variations, easy preparation, and incredible flavors, it’s one meal that belongs in your recipe rotation.

Now that you have all the insights to make this dish perfect every time, it’s time to bring it to life in your kitchen. Enjoy the experience of bold flavors, fresh ingredients, and a dish that celebrates simplicity and creativity.

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