Ingredients

  • 1 cup packed fresh cilantro
  • 1 small fresh red chile, seeded and chopped
  • 1 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

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 450 degrees F.
  • EQUIPMENT:

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.
  • INGREDIENTS:
  • EQUIPMENT:

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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 9 minutes

Step 4

  • Transfer to a plate.

Step 5

  • Season steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • INGREDIENTS:

Step 6

  • Heat the remaining 1 tablespoon oil in the pan.
  • INGREDIENTS:
  • EQUIPMENT:

Step 7

  • Add the steaks and cook until browned, about 1 minute per side.
  • INGREDIENTS:
  • Length: 1 minutes

Step 8

  • Nestle the vegetables around the steaks in the pan. Top the steaks with half the reserved sauce.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 8 minutes