Mexican-Spiced Sirloin Steak with Roasted Sweet Potato and Cauliflower

This sirloin steak recipe brings together tender, Mexican-spiced beef and a colorful medley of roasted vegetables. Sweet potato, cauliflower and onion caramelize in the oven while the steak sears to perfection. A tangy feta and walnut crunch adds texture and a creamy chimichurri sauce ties everything together.

Perfect for a weeknight dinner that feels special, this dish delivers bold flavors and satisfying textures. The chimichurri does double duty-mixed with sour cream for a luxurious drizzle and tossed with the veggies for herbaceous high notes. Serve it all on one plate for an unforgettable meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView 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

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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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, salt and pepper. Roast on middle rack until 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. Set aside.
5. Once veggies are done, transfer to a medium bowl; stir in walnuts, half the cilantro, half the feta 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 sirloin with ribeye, strip steak or flank steak. Adjust cooking time accordingly.

What can I use instead of chimichurri?

You can make a quick herb sauce with parsley, garlic, olive oil and vinegar or use a store-bought pesto.

Can I prepare this dish ahead of time?

The roasted vegetables can be made a day ahead and reheated. Cook the steak fresh for best texture.