Seared Steak with Chimichurri, Sweet Potatoes and Cauliflower

This one-pan wonder brings together tender seared steak, caramelized sweet potatoes and cauliflower for a dinner that’s as colorful as it is delicious. A double dose of chimichurri-mixed into a creamy drizzle and tossed with the roasted veggies-adds bright, herby notes that tie everything together.

Topped with crunchy walnuts and tangy feta, each bite offers a symphony of textures and flavors. It’s a satisfying, protein-packed meal that comes together quickly, perfect for busy weeknights when you want something special without the fuss.

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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

10 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. Preheat the oven to 425°F (220°C) and position a rack in the middle. Wash and dry all produce. Peel the sweet potato and dice it into ¼-inch pieces. Halve, peel and cut the onion into ½-inch-thick wedges. Cut the cauliflower into bite-sized florets if needed. Roughly chop the walnuts and cilantro. Quarter the lemon.
2. On a baking sheet, toss the sweet potato, onion and cauliflower with a generous drizzle of oil, half of the Mexican spice blend, salt and pepper. Roast on the middle rack until the vegetables are browned and tender, 15-20 minutes.
3. Meanwhile, pat the steak dry with paper towels and season all over with the remaining Mexican spice blend, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the steak and cook to your desired doneness, 3-5 minutes per side. Transfer the steak to a cutting board and let it rest.
4. In a small bowl, combine the sour cream with half of the chimichurri. Set aside.
5. When the vegetables are done, transfer them to a medium bowl. Add the walnuts, half of the cilantro, half of the feta and the remaining chimichurri. Toss until everything is evenly coated.
6. Thinly slice the steak against the grain. Divide the steak and the sweet potato jumble among plates. Top the jumble with the remaining cilantro and a squeeze of lemon juice. Drizzle the creamy chimichurri over the steak and vegetables. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or ribeye. Adjust cooking time as needed.

What can I use instead of chimichurri?

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

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.