Mexican-Spiced Rib-Eye Steak with Sweet Potato, Cauliflower, Walnuts &Amp; Feta

This dish brings together the bold flavors of Mexican-spiced seared steak with the sweetness of roasted sweet potatoes and cauliflower. Topped with crunchy walnuts, tangy feta and a creamy chimichurri drizzle, every bite is a textural and flavorful delight.

Perfect for a special weeknight dinner or a weekend feast, this recipe is simple to prepare yet impressive enough to serve guests. The combination of tender meat, roasted vegetables and herbaceous sauce will make it a new favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potato into ¼-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Cut cauliflower into bite-size pieces if necessary. Roughly chop walnuts. Roughly chop cilantro. Quarter lemon.
2. Toss sweet potato, onion and cauliflower on a baking sheet with a large drizzle of oil, half the Mexican Spice Blend (you’ll use the rest in the next step), salt and pepper. Roast on middle rack until veggies are browned and tender, 15-20 minutes.
3. Meanwhile, pat steak dry with paper towels; season all over with remaining Mexican Spice Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest.
4. In a small bowl, combine sour cream with half the chimichurri (you’ll use the rest in the next step).
5. Once veggies are done, transfer to a medium bowl; stir in walnuts, half the cilantro, half the feta (all for 4 servings) and remaining chimichurri. Toss until evenly coated.
6. Thinly slice steak against the grain. Divide steak and sweet potato jumble between plates. Top jumble with remaining cilantro and a squeeze of lemon juice. Drizzle with creamy chimichurri and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or New York strip, but adjust cooking time as needed.

What can I use instead of walnuts?

Pecans or almonds would work well as a substitute for walnuts.

Can I make this dish vegetarian?

Absolutely! Omit the steak and add extra roasted vegetables or a plant-based protein like tofu or tempeh.