Strip Steaks with Smoky Cilantro Sauce & Roasted Greens

Preheat oven to 450 degrees F.

Combine cilantro, chile, garlic, tomato paste, vinegar, paprika, cumin, brown sugar and 2 tablespoons oil in a little meals processor. Pulse, scraping down the perimeters as necessary, till pureed. Space aside.

Warmth 2 tablespoons oil in a colossal solid-iron skillet over medium-high warmth. Reduce warmth to medium and add Brussels sprouts, candy potato and 1/4 teaspoon every salt and pepper. Cook, stirring veritably, till nearly soft, 9 to 12 minutes. Switch to a plate.

Season steaks with the closing 1/2 teaspoon salt and 1/4 teaspoon pepper. Warmth the closing 1 tablespoon oil in the pan. Add the steaks and cook till browned, about 1 minute per aspect.

Nestle the greens around the steaks in the pan. High the steaks with half of the reserved sauce. Switch to the oven and roast till the steaks are desired doneness, 8 to 10 minutes for medium. Scamper the closing sauce into the greens and aid them with the steaks.