Description
Savor the perfect balance of bold and refreshing flavors with this Steak with Spinach Sauce and Sweet Potatoes recipe. Juicy, pan-seared steak pairs beautifully with a vibrant spinach sauce inspired by chimichurri, while creamy mashed sweet potatoes add a hint of natural sweetness. This dish is both comforting and gourmet, making it perfect for a special dinner or an easy weeknight meal.
Ingredients
For the Sweet Potatoes:
- 3 large sweet potatoes or yams
- 1 tablespoon olive oil
- 2 tablespoons salted butter (room temperature)
- Salt & 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
Instructions
1. Prepare the Mashed Sweet Potatoes
- Preheat the oven to 350°F (175°C).
- Wash and scrub the sweet potatoes, then slice them lengthwise in half.
- Line a baking sheet with parchment paper, rub the cut sides of the sweet potatoes with olive oil, and season with salt and black pepper.
- Place the sweet potatoes cut-side down and bake for 30 minutes or until tender.
- Remove from the oven, let cool slightly, then scoop out the flesh.
- Mash with butter, adjust seasoning if needed, and set aside.
2. Make the Spinach Sauce
- In a food processor, combine spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt.
- Blend until smooth (about 3-5 minutes), creating a pesto-like consistency.
- Transfer to a bowl and set aside.
3. Cook the Steak
- Pat the flank steak dry and season both sides with chili powder, salt, and black pepper. Drizzle 1 tablespoon olive oil over the steak and rub in the seasoning.
- Heat a cast-iron skillet over medium heat for 3 minutes to allow it to heat evenly.
- Add 1 tablespoon of olive oil and place the steak in the pan. Cook for 5 minutes on one side.
- Flip the steak and cook for another 5 minutes (or to desired doneness).
- Medium-rare: 130°F
- Medium: 145°F
- Remove from the skillet and let the steak rest for 5 minutes before slicing against the grain into thin strips.
- Heat the same skillet, add 1 tablespoon olive oil, and return the sliced steak for a quick sear to coat it in the flavorful juices.
4. Assemble the Dish
- Divide the mashed sweet potatoes onto plates.
- Arrange the sliced steak over or beside the mashed sweet potatoes.
- Drizzle the spinach sauce over the steak.
- Top the mashed sweet potatoes with butter and fresh black pepper.
- Garnish with chopped fresh cilantro or parsley.
Notes
- Best Steak Choice: Flank steak is lean and flavorful, but you can also use skirt steak, hanger steak, or sirloin.
- Sauce Variations: For extra tang, add a splash of lemon juice or extra balsamic vinegar to the spinach sauce.
- Sweet Potato Substitutes: Try mashed Yukon gold potatoes, cauliflower mash, or roasted Brussels sprouts for a different side.
- Make-Ahead Tips: The spinach sauce can be made up to 2 days in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Pan-searing, Roasting
- Cuisine: American