Steak with Green Sauce and Mashed Sweet Potatoes

There’s something undeniably special about a perfectly cooked steak paired with vibrant sauces and sides. The Steak with Green Sauce and Mashed Sweet Potatoes recipe strikes the ideal balance of indulgence and nourishment. The seared, juicy steak provides that irresistible richness, while the bright and herbaceous green sauce cuts through with freshness. Add in velvety, slightly sweet mashed sweet potatoes, and you have a complete plate that’s as beautiful as it is delicious.

This dish draws inspiration from both Latin and Mediterranean cuisines. The green sauce resembles a chimichurri or salsa verde, bursting with parsley, cilantro, garlic, and lemon. The sweet potatoes bring a naturally sweet, creamy base that contrasts perfectly with the savory steak. Whether you’re cooking for a cozy date night, a weekend dinner party, or simply treating yourself to something special, this recipe delivers restaurant-quality flavor with ease.

In this article, we’ll cover every step of the process: from choosing the right cut of steak and making a silky sweet potato mash to preparing a zesty, herb-forward green sauce. By the end, you’ll have a go-to recipe that’s both comforting and elegant.

Why You’ll Love This Dish

• Balanced flavors: Rich steak, creamy mash, and a zesty, herby sauce.

• Restaurant-quality at home: Impress guests without the stress.

• Customizable: Works with different steak cuts and sauce variations.

• Nutritious: Packed with protein, fiber, and vitamins.

• Versatile occasion dish: Great for casual dinners or celebratory meals.

Ingredients You’ll Need

For the Steak

• Steak cuts – Ribeye, New York strip, sirloin, or filet mignon. Choose based on preference.

• Olive oil – Helps with searing and adds flavor.

• Garlic cloves – Crushed to infuse the oil.

• Fresh rosemary or thyme – Optional, for aromatic flavor.

• Salt and black pepper – Essential for seasoning.

For the Green Sauce (Chimichurri-Inspired)

• Fresh parsley – Base of the sauce.

• Fresh cilantro – Adds depth and brightness.

• Garlic – Raw, for a punchy kick.

• Olive oil – Smooth body for the sauce.

• Red wine vinegar or lemon juice – Acid to balance richness.

• Red pepper flakes – A little heat.

• Salt and pepper – To taste.

For the Mashed Sweet Potatoes

• Sweet potatoes – Peeled and cubed.

• Butter – For richness.

• Milk or cream – To create a creamy texture.

• Salt and pepper – Seasoning essentials.

• Optional add-ins: Cinnamon, nutmeg, or garlic for extra flavor.

Step-by-Step Instructions

Step 1: Prepare the Sweet Potatoes

1. Peel and cube sweet potatoes.

2. Place in a large pot, cover with water, and add a pinch of salt.

3. Boil for 15–20 minutes, until tender when pierced with a fork.

4. Drain and return to pot.

5. Mash with butter, milk, salt, and pepper until creamy.

6. Cover to keep warm.

Step 2: Make the Green Sauce

1. In a food processor, combine parsley, cilantro, garlic, vinegar or lemon juice, red pepper flakes, salt, and pepper.

2. Slowly drizzle in olive oil while blending until smooth but still slightly chunky.

3. Taste and adjust seasoning as needed.

4. Set aside; flavors will deepen as it rests.

Step 3: Cook the Steak

1. Pat steak dry and season generously with salt and pepper.

2. Heat a cast-iron skillet or grill pan over high heat.

3. Add a drizzle of olive oil and sear steaks for 3–4 minutes per side (depending on thickness and desired doneness).

4. During the last minute, add crushed garlic and rosemary to the pan, spooning infused oil over the steaks.

5. Transfer to a cutting board and let rest for 5–10 minutes.

Step 4: Assemble the Plate

1. Spread a generous scoop of mashed sweet potatoes on the plate.

2. Slice steak against the grain and arrange on top or alongside.

3. Drizzle with green sauce and garnish with extra herbs if desired.

Tips for the Best Results

• Choose the right steak cut: Ribeye for richness, filet for tenderness, sirloin for affordability.

• Let steak rest: Resting ensures juices redistribute and keeps it tender.

• Don’t over-process sauce: Leave it a bit rustic for best texture.

• Use warm milk/cream for mash: Helps maintain a silky consistency.

• Taste as you go: Adjust seasoning in every component for balance.

Variations to Try

• Green sauce twist: Swap cilantro for basil for a Mediterranean vibe.

• Garlic mashed sweet potatoes: Roast garlic beforehand and blend into mash.

• Spicy version: Add jalapeño or serrano to the sauce.

• Lighter option: Replace butter in mash with olive oil.

• Surf-and-turf: Add seared shrimp alongside steak for a decadent plate.

Perfect Pairings

Side Dishes

• Roasted asparagus – Bright, crisp complement.

• Simple arugula salad – Peppery greens balance richness.

• Garlic bread – Great for mopping up extra sauce.

Drinks

• Red wine – Malbec, Cabernet Sauvignon, or Syrah pairs beautifully with steak.

• White wine – A full-bodied Chardonnay complements sweet potatoes.

• Non-alcoholic – Sparkling water with lime or an herby iced tea.

Storing and Reheating

• Refrigerator: Store steak, sweet potatoes, and sauce separately in airtight containers for up to 3 days.

• Reheating steak: Gently warm in a skillet over low heat or slice cold for steak salad.

• Reheating mash: Warm in a pot with a splash of milk to restore creaminess.

• Sauce: Keeps for 3–4 days refrigerated; bring to room temp before serving.

Nutritional Information (Per Serving, Approximate)

• Calories: 580

• Protein: 38g

• Fat: 28g

• Carbohydrates: 42g

• Fiber: 8g

• Sugar: 13g

• Sodium: 720mg

Frequently Asked Questions

Can I use other herbs in the sauce?
Yes! Mint, basil, or even arugula can be swapped in for a unique twist.

What’s the best way to know when my steak is done?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.

Can I make the sweet potatoes ahead of time?
Yes, just reheat with extra butter or milk to keep them creamy.

Do I need a food processor for the sauce?
No, you can chop everything finely by hand for a chunkier version.

Can this recipe be made dairy-free?
Absolutely—use olive oil in the mash instead of butter and skip cream.

Bringing It All Together

The Steak with Green Sauce and Mashed Sweet Potatoes is a celebration of flavor and texture. The steak delivers savory richness, the mashed sweet potatoes provide a silky, slightly sweet base, and the vibrant green sauce adds brightness that ties everything together.

This meal is impressive yet simple enough for a weeknight. It’s versatile, nutrient-packed, and endlessly adaptable. Whether you’re cooking to impress guests or just treating yourself, this recipe offers that perfect mix of comfort and elegance.

So fire up your skillet, whip up that green sauce, and let this dish become your new go-to for an elevated steak dinner at home.

Steak with Green Sauce and Mashed Sweet Potatoes

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• Author: rodrigo Stone
• Total Time: 40 minutes
• Yield: 4 servings

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Description

There’s nothing quite like a perfectly cooked steak served with a bold, herby green sauce and creamy mashed sweet potatoes. This dish strikes the perfect balance between hearty and fresh, making it an ideal choice for a special dinner at home or when you want to elevate your weeknight meals. The green sauce—similar to chimichurri—adds a vibrant, zesty kick that cuts through the richness of the steak, while the mashed sweet potatoes provide a naturally sweet and velvety base. Together, they create a restaurant-worthy meal that’s both comforting and impressive.

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Ingredients

• 2 ribeye or sirloin steaks (about 1 inch thick)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• Salt and freshly ground black pepper, to taste

For the Green Sauce:

• 1 cup fresh parsley leaves

• 1/2 cup fresh cilantro leaves

• 2 cloves garlic

• 1/2 teaspoon red pepper flakes

• 1/3 cup olive oil

• 2 tablespoons red wine vinegar or lemon juice

• Salt and black pepper, to taste

For the Mashed Sweet Potatoes:

• 2 large sweet potatoes, peeled and cubed

• 2 tablespoons unsalted butter

• 1/4 cup milk (or cream, for extra richness)

• Salt and black pepper, to taste

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Instructions

• Start by preparing the sweet potatoes. Place peeled and cubed sweet potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain and return to the pot. Mash with butter, milk, salt, and pepper until smooth. Keep warm.

• While the potatoes cook, make the green sauce. Combine parsley, cilantro, garlic, red pepper flakes, olive oil, and vinegar (or lemon juice) in a blender or food processor. Blend until smooth but still slightly textured. Season with salt and pepper to taste.

• Heat a cast-iron skillet or grill pan over medium-high heat. Rub steaks with olive oil, garlic, paprika, salt, and pepper.

• Cook steaks for 3–5 minutes per side, depending on thickness and desired doneness. Let rest for 5 minutes before slicing.

• To serve, place a generous scoop of mashed sweet potatoes on each plate, top with sliced steak, and drizzle with green sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes