Steak with Green Sauce

Steak with green sauce is the kind of weeknight dinner that feels restaurant special but comes together with a few fresh ingredients and some pantry spice magic. The bright, punchy green sauce gets a hit of earthiness from spinach and a little tang from balsamic vinegar. Pairing this with sweet mashed potatoes pulls the whole meal together into something crave-worthy yet approachable.

I first made this for my steak-loving dad and the joy on his face sparked a new family favorite. Now when friends visit, this is my go-to showstopper that still lets me hang out with everyone instead of hovering in the kitchen.

Ingredients

• Sweet potatoes or yams: Three large ones lend natural sweetness and keep the meal satisfying Look for firm tubers without cracks
• Olive oil: Adds rich flavor to both potatoes and steak Choose extra virgin for the best results
• Salted butter: For creamy mashed potatoes and a luscious finish Opt for European style if possible
• Salt and black pepper: Essential for seasoning every component Grind your own for maximum aroma
• Fresh baby spinach: The base for your green sauce Choose bright green leaves without signs of wilting
• Garlic: One large clove brings depth and a savory backbone Look for plump and firm bulbs
• Balsamic vinegar: Adds brightness and a subtle tang Use authentic aged balsamic if you can
• Cumin and chili powder: Lend warmth earthiness and boldness Pick a chili powder with a robust aroma
• Flank steak: A flavorful cut that cooks quickly and slices beautifully Look for even marbling
• Fresh cilantro or parsley: Finishing herbs that add freshness and color Use right before serving for the fullest flavor

Step-by-Step Instructions

Prepare the Sweet Potatoes:

Preheat the oven to 350 degrees F Wash your sweet potatoes thoroughly under warm water to remove dirt Pat dry and slice each lengthwise in half

Bake the Sweet Potatoes:

Line a large baking sheet with parchment Place sweet potatoes cut side up Rub with olive oil and season with salt and black pepper Flip so the cut side faces down Bake about 30 minutes or until fork tender

Mash the Flesh:

Let baked potatoes cool until you can handle them Slip off the skins and mash the warm flesh in a bowl with room-temperature butter Mash until smooth and season as you like

Make the Spinach Sauce:

In a food processor combine fresh spinach sliced garlic olive oil balsamic vinegar cumin chili powder and salt

Blend for three to five minutes:

... until the sauce is creamy and uniform Scrape down the sides as needed Transfer to a small bowl and cover until ready to serve

Prepare the Steak:

Season both sides of the flank steak with chili powder salt black pepper and a drizzle of olive oil Rub to coat evenly and let the steak sit at room temperature

Cook the Steak:

Heat a large cast-iron skillet over medium heat until hot Add a splash more oil and place steak in the pan Sear for five minutes without disturbing then flip Cook another four to six minutes to your desired doneness

Rest and Slice:

Take the steak off the heat and let it rest on a cutting board for five minutes Slice thinly against the grain for tender pieces

Finish and Serve:

Spoon mashed sweet potatoes and sliced steak onto plates Drizzle steak with spinach sauce Dot sweet potatoes with more butter Add a sprinkle of fresh herbs and extra pepper to taste

Save

Spinach is my secret weapon here It gives the sauce a color that always impresses plus a clean veggie note that really balances all the buttery richness My dad swears the sweet potatoes and green sauce together taste like pure comfort and I have to agree

Storage Tips

Keep leftover steak and sauce in separate airtight containers Both will last in the fridge for three days Warm steak gently to maintain its juiciness Spinach sauce may thicken as it sits so loosen with a splash of olive oil if needed

Ingredient Substitutions

No flank steak Use sirloin or even chicken breast for a lean protein swap If you only have frozen spinach thaw and squeeze dry before blending for the sauce White sweet potatoes can be used for a less sweet version Lime juice stands in for balsamic in a pinch

Serving Suggestions

Make it a full feast with a big green salad A side of crusty bread helps mop up any extra green sauce For a lighter take slice the steak onto mixed greens and use the spinach sauce as a dressing

Cultural and Historical Context

This dish riffs on Argentinian chimichurri known for its zesty green freshness By using spinach and balsamic you get the look and spirit of chimichurri with a unique twist that makes it memorable for home cooks everywhere

Recipe FAQs

→ What cut of steak is best for this dish?

Flank steak works beautifully for this meal, providing rich flavor and tender slices when cooked and cut against the grain.

→ How is the green sauce prepared?

Spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt are blended in a food processor until smooth, creating a fresh, zesty sauce.

→ Can I substitute sweet potatoes with regular potatoes?

Yes, regular potatoes can be used for mashing; however, sweet potatoes offer a unique sweetness that complements the steak and sauce.

→ What herbs can be used for garnish?

Chopped fresh cilantro or parsley work well as a garnish, adding aroma and color to the finished plate.

→ How should I cook the steak for optimal tenderness?

Cook over medium heat to your preferred doneness, then let rest before slicing thinly against the grain for best texture.

→ Is the sauce spicy?

The sauce has a mild warmth due to chili powder but remains balanced by the fresh spinach and tangy vinegar.