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Mexican-Style Steaks & Pan Sauce
with Green Beans & Roasted Sweet Potatoes
40 MIN
2 Servings
From the Test Kitchen
In this dish, you'll top seared steaks with a smoky, Mexican-style pan sauce that mixes guajillo sauce, worcestershire sauce, and garlic for a vibrant, complex flavor. Sides of sautéed green beans and roasted sweet potatoes round out this hearty meal.
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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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2 Steaks
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⅓ cup Guajillo Chile Pepper Sauce
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1 Lime
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2 Tbsps Raw Pepitas
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2 Tbsps Grated Cotija Cheese
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1 lb Sweet Potatoes
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6 oz Green Beans
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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2 cloves Garlic
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2 Tbsps Vegetarian Worcestershire Sauce
step-by-step
instructions
1
Prepare & roast the sweet potatoes
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch rounds. Line a sheet pan with foil. Place the sweet potato rounds on the foil; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare remaining the ingredients & start the sauce
Meanwhile, cut off and discard any stem ends from the green beans. Quarter the lime. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the guajillo sauce, worcestershire sauce, and 2 tablespoons of water; season with salt and pepper.
3
Cook & finish the green beans
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pepitas are toasted and the green beans are softened. Transfer to a bowl and stir in the juice of 2 lime wedges. Cover with foil to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Finish the sauce & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished green beans and roasted sweet potatoes. Top the steaks with the finished sauce. Garnish with the cheese. Serve the remaining lime wedges on the side. Enjoy!
1
Prepare & roast the sweet potatoes
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch rounds. Line a sheet pan with foil. Place the sweet potato rounds on the foil; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare remaining the ingredients & start the sauce
Meanwhile, cut off and discard any stem ends from the green beans. Quarter the lime. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the guajillo sauce, worcestershire sauce, and 2 tablespoons of water; season with salt and pepper.
3
Cook & finish the green beans
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pepitas are toasted and the green beans are softened. Transfer to a bowl and stir in the juice of 2 lime wedges. Cover with foil to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Finish the sauce & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished green beans and roasted sweet potatoes. Top the steaks with the finished sauce. Garnish with the cheese. Serve the remaining lime wedges on the side. Enjoy!
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