Strip Steaks With Smoky Cilantro Sauce & Roasted Vegetables

Denise's Test Kitchen
by Denise's Test Kitchen
4 Servings
42 min

Today is Cinco de Mayo and I wanted to move away from the Traditional Celebration foods that I usually make. I saw this recipe from and knew I had to try it.

The roasted veggies were yummy with the sauce

Since, this was my first try at this recipe it did take me a bit longer to get it made. It takes about 40 minutes from start to finish. It really is worth it.

Cilantro Sauce ingredients

The sauce was easy to make and sure smelled spicy when I was making it. Recipe calls for a red chile pepper but I used a jalapeno pepper instead. I was nervous that it would be too spicy. I'm kind of a whimp when it comes to the heat of a dish.

Roasted Sweet Potato and Asparagus

I was excited to try this recipe because of the sweet potato. I need new ways of making them and I usually only make them around Thanksgiving time. I did trade out the Brussel Sprouts for Asparagus. I do not like Brussel Sprouts at all! I feel this was a good choice.

I give this recipe 5icon 's! I will definitely make it again and again.

Strip Steaks With Smoky Cilantro Sauce & Roasted Vegetables
Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 22 Minutes Total time: 42 min
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  • 1 cup packed fresh cilantro
  • 1 small fresh red chile, seeded and chopped
  • large clove garlic, finely grated
  • 1 tablespoon tomato paste
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon brown sugar
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 large sweet potato, peeled and cubed (1/2-inch)
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 8-ounce strip steaks, trimmed and halved
Step 1
Preheat oven to 450 degrees F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
  • I exchanged the red chile for a green jalapeno as well as asparagus for brussel sprouts.
  • The original recipe calls for a red chile pepper and brussell sprouts.
Denise's Test Kitchen
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