In this healthy dinner recipe, a cast-iron pan does double duty by searing the steaks and roasting the vegetables. Not a fan of cilantro? The sauce is great with parsley instead.
- By: Breana Lai EatingWell Associate Food Editor
Ingredients 4 servings
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- 1 cup packed fresh cilantro
- 1 small fresh red chile, seeded and chopped
- 1 large clove garlic, finely grated
- 1 tablespoon tomato paste
- 2 teaspoons red-wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon brown sugar
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound Brussels sprouts, trimmed and quartered
- 1 large sweet potato, peeled and cubed ( ½-inch)
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 8-ounce strip steaks, trimmed and halved
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