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This hearty steak dinner combines perfectly cooked beef with a vibrant herb sauce and creamy sweet potatoes for a restaurant-quality meal at home. The combination balances savory, fresh, and sweet flavors that make this dish memorable for both weeknight dinners and special occasions.
When I first created this recipe during a weekend cooking experiment, it quickly became my go-to impressive dinner for guests. The vibrant green sauce always gets compliments, and I love watching people try to guess all the herbs I've included.
Ingredients
- Ribeye or sirloin steaks: Select well-marbled cuts at least 1-inch thick for the best flavor and juiciness
- Olive oil: Use a high-quality oil that can withstand high heat cooking temperatures
- Salt and pepper: Freshly ground pepper and coarse sea salt make a difference in the final flavor
- Garlic powder: Adds subtle depth without overpowering the natural beef flavor
- Fresh herbs: Parsley provides the base while cilantro and oregano add complexity and brightness
- Lemon juice: Fresh squeezed lemon adds necessary acidity to balance the richness of the steak
- Extra virgin olive oil: Use your best bottle here as it's a primary flavor in the uncooked sauce
- Red wine vinegar: Provides depth and complexity that lemon alone cannot achieve
- Garlic: Fresh cloves add pungency that mellows slightly when combined with the herbs
- Sweet potatoes: Look for firm, smooth-skinned potatoes with a deep orange color
- Butter: European-style butter with higher fat content creates the silkiest texture
- Heavy cream: The fat content helps create luxuriously smooth potatoes
- Cinnamon: Just a hint adds warmth without making the dish taste like dessert
Step-by-Step Instructions
- Start the Sweet Potatoes:
- Bring a large pot of generously salted water to a rolling boil before adding your peeled and chunked sweet potatoes. Cook them until a fork slides in easily with no resistance, typically 12-15 minutes. Properly salting the cooking water seasons the potatoes from within rather than just on the surface.
- Create the Perfect Mash:
- Drain the cooked potatoes thoroughly, then return them to the still-warm pot. This step allows excess moisture to evaporate, preventing watery mashed potatoes. Add the butter first while the potatoes are hot so it melts completely, then gradually incorporate the cream while mashing. For ultra-smooth potatoes, use a hand mixer on low speed rather than just a potato masher.
- Blend the Green Sauce:
- Add all sauce ingredients to your blender or food processor in the order listed, with liquids at the bottom to help the blades move more efficiently. Pulse several times before blending continuously for about 30 seconds. Stop to scrape down the sides, then blend again until the texture is smooth but still has tiny flecks of herbs visible for visual appeal.
- Cook the Steak to Perfection:
- Remove steaks from refrigeration 30 minutes before cooking to allow them to come to room temperature, ensuring even cooking. Heat your pan until it's extremely hot before adding oil, which should shimmer immediately. Cook the steaks undisturbed for the first 3-4 minutes to develop a proper crust before flipping. After cooking, let the steaks rest for 5-7 minutes before slicing to allow juices to redistribute.
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The green sauce was inspired by Argentinian chimichurri, which I first tasted during travels through South America. I was struck by how something so simple could transform a plain piece of protein into something extraordinary. Now I keep a jar in my fridge almost constantly, using it on everything from eggs to roasted vegetables.
Temperature Guide for Steaks
Understanding steak doneness temperatures elevates your cooking from amateur to expert status. For rare steak, aim for 120-125°F internal temperature with a cool red center. Medium-rare steaks should reach 130-135°F with a warm red center that provides the perfect balance of tenderness and flavor. Medium doneness occurs at 140-145°F with a pink center, while medium-well reaches 150-155°F with a slightly pink center. Well-done steaks should register at 160°F or higher with no pink remaining. Remember that steaks continue cooking during rest time, so remove them from heat about 5 degrees below your target temperature.
Making Ahead and Storage
The brilliance of this recipe lies in its components that can be prepared separately ahead of time. The green sauce actually improves after resting overnight in the refrigerator, allowing the flavors to meld more completely. Store it in an airtight container with a thin layer of olive oil on top to prevent oxidation for up to 5 days. The mashed sweet potatoes can be made up to 3 days in advance and reheated gently with a splash of cream or milk to restore their creamy texture. While I recommend cooking the steaks fresh for optimal texture, leftover steak can be refrigerated for up to 3 days and gently reheated at low temperature to prevent toughening.
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Variations and Substitutions
This versatile recipe welcomes modifications based on dietary needs or ingredient availability. For a leaner option, substitute flank or skirt steak for the ribeye, adjusting cooking time accordingly for these thinner cuts. Make the dish dairy-free by using coconut cream in place of heavy cream and olive oil instead of butter in the sweet potatoes. The green sauce easily adapts to what herbs you have on hand. Basil creates a more Italian flavor profile, while mint adds unexpected brightness. For a different carbohydrate option, substitute butternut squash for sweet potatoes or try cauliflower mash for a lower-carb version.
Frequently Asked Questions
- → Can I make the green sauce ahead of time?
Yes, you can make the green sauce up to 3 days in advance. Store it in an airtight container in the refrigerator.
- → What is the best way to cook the steak?
You can grill or use a skillet over medium-high heat for 4-6 minutes per side, depending on your preferred doneness.
- → Are there substitutes for sweet potatoes?
Yes, you can use mashed cauliflower, roasted broccoli, or even regular mashed potatoes as an alternative.
- → What herbs can replace oregano in the green sauce?
Basil or thyme can be used as a substitute for oregano if desired.
- → How can I adjust the spice level in the green sauce?
Add or omit the chili flakes based on your preference for heat. You can also include jalapeño for extra spice.