Seared Steaks & Creamy Salsa Verde with Mashed Sweet Potatoes & Vegetable Sauté

Seared Steaks & Creamy Salsa Verde

with Mashed Sweet Potatoes & Vegetable Sauté

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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Steakhouse-style flavors abound in this dish thanks to two indulgent sides of mashed sweet potatoes and sautéed mushrooms, spinach, and onion—finished with a bit of worcestershire sauce for incredible depth of flavor. For even more rich flavor, we’re topping the simply seared steaks with a herbaceous mix of salsa verde and mayonnaise.

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ingredients
Seared Steaks & Creamy Salsa Verde with Mashed Sweet Potatoes & Vegetable Sauté
Title
  • 2 12 Oz Steaks
  • ½ lb Cremini Mushrooms
  • 5 oz Baby Spinach
  • 1 Yellow Onion
  • 1½ lbs Sweet Potatoes
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ¼ cup Mayonnaise
  • ⅓ cup Salsa Verde
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic

Cook & mash the sweet potatoes:
2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the steaks:
3 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 7 minutes per side for medium-rare, 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. Let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced onion, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Stir in the worcestershire sauce (carefully, as the liquid may splatter). 

Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a bowl, combine the salsa verde and mayonnaise. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the cooked vegetables and mashed sweet potatoes. Top the steaks with the creamy salsa verde. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic

2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook & mash the sweet potatoes:
Cook the steaks:
3 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 7 minutes per side for medium-rare, 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. Let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

4 Cook the vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced onion, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Stir in the worcestershire sauce (carefully, as the liquid may splatter). 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a bowl, combine the salsa verde and mayonnaise. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the cooked vegetables and mashed sweet potatoes. Top the steaks with the creamy salsa verde. Enjoy!