Steak with Brussels Sprouts and Sweet Potato paired with a smoky cilantro sauce makes the perfect transition into fall cooking.
Fall is a transition into a festive time of year, when your recipes become soups, stews and slow-cooker recipes. For me, the transition into spring-summer, to fall feels like a blur. As I started my new job in June a few weeks after graduation I told myself that I would not stop blogging.
“Every accomplishment starts with a decision to try.”
Unfortunately, I went from blogging twice a week to once a month, if I was lucky. It was hard for me to balance my new job, going to the gym, eating healthy and writing out the recipes that I was cooking. My time seemed more valuable. But as I look back I realize that I missed documenting my favorite recipes for the world to see. The whole reason I started food blogging was to have a place for me to document what I was making and go back to it when I wanted to cook the recipe again. So now, I am back and ready to continue on my blogging journey and eating everything in moderation.
I find a lot of great recipes in magazines and I usually take photographs of them while I am in the store, instead of purchasing the magazine. That’s where this Steak with Brussels Sprouts and Sweet Potato comes into play. It’s really good, I mean REALLY good. If you are not a fan of steak, you can make this recipe with chicken or your favorite protein and it will be delicious.
Steak with Brussels Sprouts and Sweet Potato
Serves 2 (with leftovers)
This Steak with Brussels Sprouts and Sweet Potato is cooked in a cast iron skillet, an excellent conductor of heat. If you are not a fan of cilantro swap for parsley.
- 1 cup packed cilantro
- 1/2 teaspoon crushed red pepper flake
- 1 large clove garlic, finely grated
- 1 tablespoon tomato paste
- 2 teaspoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon brown sugar
- 5 tablespoons extra virgin olive oil, divided
- 1 pound brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed (1/2 inch pieces)
- salt and pepper to taste
- 1 1/4 pound porterhouse steak or 2 8-ounce strip steaks (remove from refrigerator 1/2 hour before cooking)
- Preheat oven to 450 degrees.
- Combine cilantro, red pepper flake, garlic, tomato paste, red-wine vinegar, paprika, cumin, brown sugar and 2 tablespoons of olive oil in a food processor or stir really well in a bowl.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add brussels sprouts, sweet potato 1/4 teaspoon salt and pepper to taste. Cook, stirring often, until tender, about 9 to 12 minutes. Transfer to a plate.
- Season steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 1 tablespoon of oil in the pan. Add the steak and cook until browned, about 1-2 minutes per side depending on thickness.
- Nestle the vegetables around the steak in the cast iron skillet. Spoon half the sauce over the vegetables and steak. Transfer to oven and cook 8-10 minutes depending on thickness until cooked to desired doneness.
- Remove steak from pan and let sit for 10 minutes. Stir the remaining sauce into the vegetables. Slice steak and serve.
- Don’t have a cast iron skillet? Use a large oven safe heavy-bottom saute pan
- Cook the steak according to how YOU like it cooked and how thick the meat you are working with is.
- If using chicken adjust cooking time to match
- Double the sauce if you like extra at the end
Craving more Fall recipes?