Some dinners just feel right, especially when the weather cools and you want something hearty but still fresh. This steak with green sauce and sweet potatoes is one of those meals that makes the whole kitchen smell comforting before you even sit down. Juicy steak, creamy mashed sweet potatoes, and that bright green sauce all come together in the most satisfying way.
This steak with green sauce is inspired by classic chimichurri, but I gave it my own cozy twist with spinach, balsamic vinegar, and warm spices. It feels special enough for a weekend dinner, yet simple enough for a relaxed weeknight. Ready to cook together? Let's dive in.
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Why You'll Love This Recipe
- A complete, comforting dinner on one plate
- Simple ingredients that feel a little elevated
- The green sauce adds freshness without overpowering the steak
- Family-friendly and easy to adjust for different doneness levels
- Perfect for fall dinners or anytime you crave a hearty meal
Ingredients
For the Sweet Potatoes
- 3 large sweet potatoes or yams
- 1 tablespoon olive oil
- 2 tablespoons salted butter, room temperature
- Salt and coarsely ground black pepper, to taste
For the Spinach Green Sauce
- 5 ounces fresh baby spinach
- 1 large garlic clove
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
For the Steak
- 1 pound flank steak
- 1 teaspoon chili powder
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
For Garnish
- 3 tablespoons salted butter
- Chopped fresh cilantro or parsley
- Freshly ground black pepper
Ingredient Notes and Substitutions
Sweet potatoes bring natural sweetness and a soft, fluffy texture. I usually use orange-fleshed sweet potatoes, but yams work just as well. For the steak, flank steak is my go-to here because it cooks quickly and slices beautifully when cut against the grain.
If spinach is not your favorite, you can swap in parsley or a mix of parsley and cilantro for a more classic green sauce flavor. I have tested it both ways, and each version brings its own charm.
Instructions
Mashed Sweet Potatoes
- Preheat your oven to 350 F. Wash the sweet potatoes well, pat them dry, and slice each one lengthwise in half.
- Line a large baking sheet with parchment paper. Rub the cut sides with olive oil and season generously with salt and black pepper. Place them cut-side down.
- Bake for about 30 minutes, until the potatoes are fork-tender and soft in the center.
- Let them cool slightly, then peel off the skins and mash the flesh with butter until smooth and creamy. Set aside and keep warm.
Spinach Green Sauce
- While the sweet potatoes roast, add spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt to a food processor.
- Blend for 3 to 5 minutes until smooth and vibrant green. Scrape down the sides if needed.
- Transfer the sauce to a bowl and set aside. The color alone is enough to make you smile.
Steak
- Rub the flank steak with 1 tablespoon of olive oil, chili powder, salt, and black pepper on both sides.
- Heat a large cast-iron skillet over medium heat for about 3 minutes. Add 1 tablespoon olive oil, then place the steak in the pan.
- Cook for about 5 minutes on the first side, moving it slightly so it does not stick.
- Flip the steak, reduce heat to medium-low, and cook another 5 minutes or until it reaches your desired doneness.
- Transfer the steak to a plate and let it rest briefly, then slice against the grain into thin strips.
- Add the remaining olive oil to the skillet, return the sliced steak, and warm it through for a minute, coating it in all those flavorful juices.
Assembly
Divide the mashed sweet potatoes and steak among four plates. Spoon the spinach green sauce over the steak, add a little butter to the potatoes, and finish with herbs and black pepper.
Pro Tips for Success
- Always slice flank steak against the grain for tender bites.
- Let the steak rest before slicing so the juices stay inside.
- If the green sauce looks thick, add a drizzle of olive oil and blend again.
- Taste and adjust seasoning before serving. Little tweaks make a big difference.
Storage and Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Make Ahead and Freezing
You can make the green sauce a day ahead and keep it chilled. The sweet potatoes can also be roasted in advance and mashed just before serving. I do not recommend freezing the steak, but the mashed sweet potatoes freeze well for up to 2 months.
Tips and Variations
- Swap flank steak for skirt steak if you prefer.
- Add a pinch of red pepper flakes to the sauce for extra heat.
- Serve with roasted vegetables instead of mashed sweet potatoes for a lighter plate.
- Top with a squeeze of lemon for extra brightness.
FAQs
It is savory, fresh, and slightly tangy. The sauce balances the richness of the steak beautifully.
You can prep the sauce and potatoes ahead, then cook the steak fresh for the best texture.
Flank steak works best, but skirt steak or flat iron steak also do well.
📖 Recipe
Steak with Green Sauce
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: American
Description
Steak and green sauce are a classic pairing! This version is inspired by Argentina's famous chimichurri but with a twist-it's made with spinach, garlic, balsamic vinegar, olive oil, and a blend of spices. It's super easy to whip up in a food processor and will elevate your next steak dinner to something special!
Ingredients
Sweet Potatoes
- 3 large sweet potatoes or yams
- 1 tablespoon olive oil
- 2 tablespoons salted butter (room temperature)
- Salt and coarsely ground black pepper to taste
Spinach Sauce
- 5 oz fresh baby spinach
- 1 large garlic clove
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
Steak
- 1 lb flank steak
- 1 teaspoon chili powder
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 3 tablespoons olive oil (divided)
Garnish
- 3 tablespoons salted butter
- Chopped fresh cilantro or parsley
- Freshly ground black pepper
Instructions
- Mashed Sweet Potatoes: Preheat oven to 350°F. Slice sweet potatoes in half lengthwise. Rub with olive oil, season with salt and pepper, and place cut side down on a parchment-lined baking sheet. Bake for about 30 minutes, or until fork-tender. Let cool slightly, remove skins, and mash with butter.
- Spinach Sauce: While potatoes roast, combine spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt in a food processor. Blend until smooth, about 3-5 minutes. Transfer to bowl and set aside.
- Steak: Rub flank steak with olive oil, chili powder, salt, and pepper. Heat a large cast-iron skillet over medium heat. Add 1 tablespoon olive oil, then cook steak 5 minutes per side, or until internal temperature reaches 130°F-145°F depending on desired doneness. Rest steak, then slice against the grain into 1-inch strips.
- Return sliced steak to skillet with remaining olive oil and pan juices. Reheat briefly to coat and warm through. Adjust seasoning if needed.
- Assembly: Divide sweet potato mash and steak among 4 plates. Drizzle with spinach sauce and top mash with butter, black pepper, and chopped herbs.
Notes
- Use a meat thermometer for perfect doneness.
- If needed, warm mashed sweet potatoes just before serving.
- Spinach sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 733
- Sugar: 12g
- Sodium: 795mg
- Fat: 45g
- Saturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 106mg
Serving Suggestions
This dish shines on its own, but I love serving it with a simple green salad or roasted vegetables. It is also wonderful for casual dinner parties when you want something comforting but impressive.
Nutrition and Notes
Each serving has about 733 calories and offers a balance of protein, healthy fats, and fiber. I have made this recipe many times, adjusting the sauce until it hit that perfect balance of bold and cozy flavors.
Reader Reviews or Testimonials
"This was such a comforting dinner. The green sauce made the steak feel special."
"I loved how easy this was. My family asked for it again the next week."
Related Recipes and Internal Links
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