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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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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.
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.
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.
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).
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