Strip Steaks with Smoky Cilantro Sauce & Roasted Greens

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Instructions Checklist
  • 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.


Develop Forward Tip: Prepare sauce (Step 2) and refrigerate for as much as 1 day.

Nutrition Facts

Serving Measurement:

3 oz. steak & 1 1/4 cups greens

Per Serving:

399 energy; protein 27g; carbohydrates 21.7g; dietary fiber 6.2g; sugars 6.9g; rotund 23.4g; saturated rotund 4.6g; ldl cholesterol 60.7mg; nutrition a iu 10141.4IU; nutrition c 113.9mg; folate 78.4mcg; calcium 86.4mg; iron 3.7mg; magnesium 61.5mg; potassium 1009.1mg; sodium 559.3mg; thiamin 0.3mg.


1/2 starch, 2 vegetable, 3 lean meat, 3 1/2 rotund

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