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

Seared Steaks & Creamy Salsa Verde

with Mashed Sweet Potatoes & Vegetable Sauté

45 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

Seared Steaks & Creamy Salsa Verde

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!

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