Weeknight Favorite: Steak with Green Sauce and Mashed Sweet Potatoes (Easy & Flavorful)
Introduction
If you’re looking for a straightforward dinner that feels a little special, this Steak with Green Sauce and Mashed Sweet Potatoes fits the bill. It’s not fancy in a complicated way — just good ingredients, a simple sear on the steak, and a bright, herb-forward sauce that lifts everything. The mashed sweet potatoes add a cozy, slightly sweet contrast that makes the whole plate feel balanced and satisfying.
I usually make this on a weeknight when I want something tasty but not fussy. The flavors come together fast, and the green sauce keeps things fresh. You’ll see the ingredient list is short, and most steps are the kind that allow you to chat with someone or sip a glass of wine while you cook. Nice and relaxed.
Ingredients for this Steak with Green Sauce and Mashed Sweet Potatoes
Here’s what you’ll need for four servings. Feel free to tweak quantities to your taste.
- 1 lb flank or skirt steak
- 2 tbsp olive oil (plus a little more for the pan)
- Salt and black pepper
- 2 lb sweet potatoes, peeled and cubed
- 2 tbsp unsalted butter
- 1/4 cup milk or cream (adjust for desired creaminess)
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves (optional)
- 2 cloves garlic
- 2 tbsp capers, rinsed
- 2 tbsp red wine vinegar or lemon juice
- 1/3 cup extra virgin olive oil
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
Instructions
Let’s walk through it step by step. I like to have my mise en place ready so everything flows — potatoes on the stove, sauce assembled, then the steak gets the stage toward the end.
1. Prep and rest the steak. Pat the steak dry and season both sides with salt and pepper. Let it sit at room temperature for about 10 minutes while you prepare the other components. Bringing the steak to room temp helps it cook more evenly.
2. Boil the sweet potatoes. Put the cubed sweet potatoes into a pot and cover them with cold water. Add a pinch of salt, bring to a boil, then lower the heat to a simmer. Cook until they’re very tender and break apart easily with a fork, usually 12 to 15 minutes.
3. Make the green sauce. In a food processor or blender, combine the parsley, cilantro if you’re using it, garlic, capers, and the acid (red wine vinegar or lemon). Pulse to chop everything up. With the machine running, slowly drizzle in the olive oil so the sauce emulsifies and becomes glossy. Taste and season: sometimes it needs a bit more salt, sometimes a touch more lemon. If it’s too thick, add a teaspoon or two of water.
4. Mash the sweet potatoes. Drain the cooked potatoes well, return them to the pot, and mash with butter and milk or cream. Aim for a creamy texture but don’t overwork them. Season with salt and pepper. Keep them warm while you cook the steak.
5. Sear the steak. Heat a heavy skillet or cast-iron pan over medium-high until it’s very hot. Add a splash of olive oil and swirl. Place the steak in the pan and let it sear without moving for 3 to 4 minutes to develop a crust. Flip and cook another 3 to 4 minutes if you want medium-rare; adjust the time if you prefer more done.
6. Rest and slice. Transfer the steak to a cutting board and let it rest for 5 to 7 minutes. This step is important—it keeps the juices where they belong. Slice the steak thinly against the grain for maximum tenderness.
7. Plate and finish. Spoon a generous amount of the green sauce over the sliced steak. Add a scoop of mashed sweet potatoes to the plate. If you like, drizzle a little extra green sauce on the potatoes or finish with a sprinkle of flaky salt and a few capers for texture.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: about 35 minutes
Nutritional information
Approximate nutrition per serving (one quarter of the recipe):
- Calories: 520 kcal
- Protein: 32 g
- Fat: 28 g
- Carbohydrates: 34 g
- Fiber: 5 g
These are rough estimates and will vary based on the cut of steak, exact amounts of oil and butter used, and portion sizes.
Frequently asked questions
Can I make the green sauce ahead of time?
Yes. The green sauce keeps well in the fridge for up to 3 days in an airtight container. The flavors actually meld nicely after a few hours. If it firms up when cold, just let it come to room temperature or whisk in a little olive oil before serving.
What cut of steak is best for this recipe?
Flank or skirt steak works great because they sear nicely and slice well against the grain. You can also use a ribeye or strip if you prefer something more marbled. Just adjust cooking times for thickness and your preferred doneness.
How can I make the mashed sweet potatoes lighter or richer?
If you want lighter mashed sweet potatoes, use a bit of milk or even a thin broth instead of cream and reduce the butter. For richer potatoes, increase the butter and swap milk for cream or add a spoonful of mascarpone or cream cheese. Also, roasted garlic folded in can add lovely depth.
Final notes
One of the things I love about this Steak with Green Sauce and Mashed Sweet Potatoes is how forgiving it is. You can tweak the herbs, swap parsley for basil if that’s what you have, or add a handful of arugula to the sauce for peppery bite. The sweet potatoes keep the plate cozy, while the green sauce keeps it lively. It’s the kind of meal that feels like you made an effort, without needing a weekend afternoon.
Serve with a simple salad or some roasted vegetables, and you’re set. Enjoy — and don’t worry if the sauce isn’t perfect the first time. Tastes can be adjusted, and that’s half the fun of cooking.
Steak with Green Sauce and Mashed Sweet Potatoes
Ingredients
- 1 lb flank or skirt steak
- 2 tbsp olive oil
- 1 tsp salt, plus more to taste
- 1 tsp black pepper
- 2 lb sweet potatoes, peeled and cubed
- 2 tbsp unsalted butter
- 1/4 cup milk or cream (adjust for desired creaminess)
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves (optional, for extra brightness)
- 2 cloves garlic
- 2 tbsp capers, rinsed
- 2 tbsp red wine vinegar or lemon juice
- 1/3 cup extra virgin olive oil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Season the steak on both sides with salt and pepper. Let it sit at room temperature for 10 minutes while you start the sweet potatoes.
- Place the cubed sweet potatoes in a pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce to a simmer and cook until very tender, about 12–15 minutes.
- While the potatoes simmer, make the green sauce. In a food processor or blender combine parsley, cilantro (if using), garlic, capers, red wine vinegar or lemon juice, and red pepper flakes. Pulse to blend.
- With the processor running, slowly drizzle in the olive oil until the sauce is emulsified. Taste and season with a pinch of salt and more acidity if needed. Set aside.
- Drain the sweet potatoes well and return them to the pot. Mash with butter and milk or cream until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add olive oil and swirl to coat.
- Add the steak to the pan and sear without moving for 3–4 minutes to develop a good crust. Flip and cook another 3–4 minutes for medium-rare, or longer to desired doneness.
- Transfer the steak to a cutting board and let it rest for 5–7 minutes. This helps the juices redistribute.
- Slice the steak thinly against the grain. Spoon a generous amount of green sauce over the slices and serve with a scoop of mashed sweet potatoes on the side.
