Savor a steakhouse experience at home with juicy New York strip steak, paprika-roasted sweet potato wedges, and a quick blender Romesco sauce made from charred tomatoes, almonds, and red peppers.

Served over wilted spinach, this naturally gluten-free and dairy-free dish is rich in nutrients.

Incorporating leafy greens, garlic, and colorful veggies into your dinner is an easy way to follow an anti-inflammatory diet.

RECIPE

Steak with Romesco Sauce, Sweet Potato Wedges, and Greens

Serves 4

"Mediterranean"

Prep Time: 30min

About this recipe:

Pan-seared New York strip steak served with smoked paprika sweet potato wedges, wilted spinach, and a homemade almond red pepper Romesco sauce.

Ingredients:
  • 4 sweet potatoes
  • 1 tsp smoked paprika
  • 1/4 cup olive oil
  • 2 tsp minced garlic
  • 1 1/3 cups cherry tomatoes
  • 1/2 cup sliced almonds
  • 1 lb new york strip steak
  • 4 cups spinach
  • 1 cup roasted red peppers
  • 1/2 tsp red pepper flakes
Instructions:
  1. Preheat oven to 425°F.
  2. Wash sweet potato, pat dry and slice (skin on) into chunky wedges. Toss with smoked paprika and half the olive oil, plus salt and pepper to taste. Roast on a baking tray 20 to 25 min, turning once, until tender.
  3. Meanwhile, place a large nonstick skillet over medium-high heat. Add garlic, cherry tomatoes and sliced almonds to one side of the pan and strip steak (seasoned with salt and pepper) to other. After 2 min, flip strip steak and stir cherry tomatoes. Cook 2 min more, then transfer cherry tomato mixture to a blender, leaving steak in the pan.
  4. Continue cooking strip steak to desired doneness, 1 to 2 min more, then transfer to a plate, cover with foil and let rest. Add spinach to the same skillet with a splash of water and wilt over low heat.
  5. Add roasted red peppers, remaining olive oil and red pepper flakes to blender. Blend until smooth.
  6. Slice steak against grain. Serve with spinach, sweet potato wedges and a spoonful of romesco sauce.