Mexican-Spiced Steak with Sweet Potato, Cauliflower and Chimichurri

This vibrant skillet dinner brings together tender, seared steak and a colorful medley of roasted sweet potatoes, cauliflower and onion. A double dose of chimichurri-swirled into sour cream for a creamy drizzle and tossed with the veggies-adds herbaceous brightness. Crunchy walnuts and salty feta finish the dish with texture and tang.

Perfect for a weeknight, this recipe delivers bold Mexican-inspired flavors with minimal fuss. The steak cooks quickly in a hot pan while the vegetables roast in the oven, making it an efficient yet impressive meal.

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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

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView 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 (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 ranch steak with sirloin, flank or skirt steak. Adjust cooking time as needed.

How do I store leftovers?

Store steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Is there a substitute for walnuts?

Pecans or almonds would work well. For a nut-free option, omit or use pumpkin seeds.