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Cook Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cuppacked fresh cilantro1small fresh red chile, seeded and chopped1large clovegarlic, finely grated1tablespoontomato paste2teaspoonsred-wine vinegar1teaspoonsmoked paprika½teaspoonground cumin½teaspoonbrown sugar5tablespoonsextra-virgin olive oil, divided1poundBrussels sprouts, trimmed and quartered1large sweet potato, peeled and cubed (1/2-inch)¾teaspoonsalt, divided½teaspoonground pepper, divided28-ounce strip steaks, trimmed and halved
Cook Mode(Keep screen awake)
Ingredients
1cuppacked fresh cilantro
1small fresh red chile, seeded and chopped
1large clovegarlic, finely grated
1tablespoontomato paste
2teaspoonsred-wine vinegar
1teaspoonsmoked paprika
½teaspoonground cumin
½teaspoonbrown sugar
5tablespoonsextra-virgin olive oil, divided
1poundBrussels sprouts, trimmed and quartered
1large sweet potato, peeled and cubed (1/2-inch)
¾teaspoonsalt, divided
½teaspoonground pepper, divided
28-ounce strip steaks, trimmed and halved
DirectionsPreheat oven to 450 degrees F.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.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.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.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.TipsMake Ahead Tip: Prepare sauce (Step 2) and refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, September/October 2016
Directions
Preheat oven to 450 degrees F.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.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.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.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.TipsMake Ahead Tip: Prepare sauce (Step 2) and refrigerate for up to 1 day.
Preheat oven to 450 degrees F.
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.
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.
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.
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.
Tips
Make Ahead Tip: Prepare sauce (Step 2) and refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)399Calories23gFat22gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
