Smoky Cilantro Strip Steaks and Vegetables
Topped with a smoky cilantro sauce this strip steak is not only rich in niacin and vitamins B-12 and B-6 but rich in flavor. Served with broccoli, sweet potato and your favorite grain this dish will soon be a Phase 1 favorite.
Phase 1 | Serves 4
Prep time: 30 minutes | Total time: 40 minutes
INGREDIENTS
1 cup packed fresh cilantro
1 small fresh red chile, seeded and chopped
1 large clove garlic, chopped
1 tablespoon tomato paste
2 teaspoons red-wine vinegar
1 teaspoon smoked paprika
½ teaspoon ground cumin
2 drops stevia
2 8-ounce strip steaks, trimmed and halved
¾ teaspoon sea salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound broccoli florets
1 large sweet potato, peeled and cubed (½-inch)
Water or broth, to sauté
4 cups cooked Phase 1 grain (brown rice, quinoa)
DIRECTIONS
- Preheat the oven to 450℉ degrees.
- Combine the first 8 ingredients (cilantro through stevia) in a small food processor. Pulse, scraping down the sides as needed, to form a paste. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Reduce the heat to medium. Season the steaks with ½ teaspoon salt and ¼ teaspoon pepper. Add the steaks and cook until browned, about 1 minute per side. Transfer to a plate.
- Add the broccoli, sweet potato, and ¼ teaspoon each salt and pepper to the pan. Cook and stir, adding a tablespoon or two of broth or water as needed to prevent sticking, until almost tender, 9 to 12 minutes.
- Nestle the steaks into the veggies in the pan. Top the steaks with half the reserved sauce. Transfer to the oven and roast until the steaks are desired doneness, about 8 minutes for medium. Stir the remaining sauce into the vegetables and serve them with the steaks. Alongside your favorite Phase 1 grain.
Make-ahead tip: Prepare the sauce and refrigerate for up to 1 day.
Topped with a smoky cilantro sauce this strip steak is not only rich in niacin and vitamins B-12 and B-6 but rich in flavor. Served with broccoli, sweet potato and your favorite grain this dish will soon be a Phase 1 favorite.
Phase 1 | Serves 4
Prep time: 30 minutes | Total time: 40 minutes
INGREDIENTS
1 cup packed fresh cilantro
1 small fresh red chile, seeded and chopped
1 large clove garlic, chopped
1 tablespoon tomato paste
2 teaspoons red-wine vinegar
1 teaspoon smoked paprika
½ teaspoon ground cumin
2 drops stevia
2 8-ounce strip steaks, trimmed and halved
¾ teaspoon sea salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound broccoli florets
1 large sweet potato, peeled and cubed (½-inch)
Water or broth, to sauté
4 cups cooked Phase 1 grain (brown rice, quinoa)
DIRECTIONS
- Preheat the oven to 450℉ degrees.
- Combine the first 8 ingredients (cilantro through stevia) in a small food processor. Pulse, scraping down the sides as needed, to form a paste. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Reduce the heat to medium. Season the steaks with ½ teaspoon salt and ¼ teaspoon pepper. Add the steaks and cook until browned, about 1 minute per side. Transfer to a plate.
- Add the broccoli, sweet potato, and ¼ teaspoon each salt and pepper to the pan. Cook and stir, adding a tablespoon or two of broth or water as needed to prevent sticking, until almost tender, 9 to 12 minutes.
- Nestle the steaks into the veggies in the pan. Top the steaks with half the reserved sauce. Transfer to the oven and roast until the steaks are desired doneness, about 8 minutes for medium. Stir the remaining sauce into the vegetables and serve them with the steaks. Alongside your favorite Phase 1 grain.
Make-ahead tip: Prepare the sauce and refrigerate for up to 1 day.
