If you’re on the hunt for a show-stopping yet incredibly approachable dinner, Steak with Green Sauce has to be your next adventure in the kitchen. Flank steak is seasoned and seared to juicy perfection, then paired with the most irresistible mashed sweet potatoes before getting drizzled (sometimes generously, sometimes artistically) with a finely blended spinach sauce. It’s the sort of dish that wakes up all your senses—vibrant colors, bold flavors, and a perfect blend of cozy comfort and fresh zing. Whether you’re sharing this at a laidback family dinner or looking to impress guests, Steak with Green Sauce will easily steal the spotlight.

Steak with Green Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Steak with Green Sauce lies in how each simple ingredient brings something essential to the table—sweetness, creaminess, spice, color. Gather these & let’s make something incredible together.

Sweet potatoes: Roasted until soft, they bring a natural sweetness and creamy mash to balance the steak’s savoriness.
Olive oil: Used throughout for roasting, searing, and making the sauce; quality here makes a world of difference.
Salted butter: Infuses the sweet potatoes with extra flavor and silky richness—don’t skimp!
Salt and coarsely ground black pepper: Essential for seasoning everything just right and giving pops of flavor throughout.
Fresh baby spinach: The vibrant, green heart of the sauce; opt for fresh, crisp leaves for the brightest color and taste.
Garlic: Blends into the sauce for an aromatic kick that plays perfectly against the herby notes.
Balsamic vinegar: Its tangy-sweet profile brings the green sauce to life and balances the richness of the steak and potatoes.
Cumin: Adds a hint of smoky warmth to both sauce and steak seasoning.
Chili powder: Lends just the right amount of heat and complexity.
Flank steak: The star of the show, perfect for soaking up seasoning and standing up to the bold sauce.
Fresh cilantro or parsley: Sprinkled on at the end for a burst of fresh herb flavor and a pop of gorgeous green.

How to Make Steak with Green Sauce

Step 1: Roast and Mash the Sweet Potatoes

Preheat your oven to 350°F, then scrub and halve the sweet potatoes lengthwise. Lay them cut-side down on a parchment-lined baking sheet after rubbing them with olive oil, salt, and pepper. Roast until they’re fork-tender and the kitchen smells like warm caramel. Let them cool just enough to handle, then scoop out the flesh and mash it with salted butter until creamy. Set aside and try not to sneak too many bites—trust me, you’ll want lots of this on your plate later.

Step 2: Whip Up the Green Spinach Sauce

While the potatoes roast, add the spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt into your food processor. Let it all blend for several minutes until you’ve got a smooth, brilliantly green sauce. Scrape it into a bowl—licking the spatula is highly recommended. This sauce is zingy, herby, garlicky, and truly transforms the Steak with Green Sauce experience.

Step 3: Season and Sear the Flank Steak

Pat the steak dry and rub both sides with olive oil, chili powder, salt, and a generous shower of freshly cracked black pepper. Heat a big, heavy skillet (cast-iron is perfect) for a few minutes before adding another splash of olive oil and the steak. Sear it on one side, then flip—cooking to your preferred doneness. Use a meat thermometer if you want to nail it: 130°F for medium-rare, 145°F if you like it more well done. Rest the steak before slicing it thinly against the grain for maximum tenderness.

Step 4: Finish and Reheat Steak

Once the steak is sliced, add a bit more olive oil to the empty skillet. Toss the steak slices back in for a quick reheat and a final toss in all those flavorful pan drippings. This step ensures every bite is juicy and well seasoned, and if you need your steak more cooked, it’s the perfect moment.

Step 5: Assemble the Steak with Green Sauce

Spoon a big, fluffy mound of mashed sweet potatoes onto each plate, followed by a beautiful array of steak slices. Drizzle the steak generously with the vibrant green sauce, letting it pool and mingle over the meat. Top the sweet potatoes with a pat of butter and another twist of black pepper. Finally, a scattering of fresh cilantro or parsley brings the dish to life. Take a step back and admire your masterpiece—then dig in while everything is hot and fragrant.

How to Serve Steak with Green Sauce

Garnishes

Don’t underestimate the power of a well-chosen garnish! The final flourish of chopped cilantro or parsley not only adds freshness, but also makes every plate look restaurant-worthy. A light dusting of black pepper or a few flaky sea salt crystals right before serving can also make flavors pop.

Side Dishes

While Steak with Green Sauce is satisfying on its own, pairing it with a simple arugula salad tossed in lemon, some crusty warm bread, or garlicky roasted green beans will round out your meal beautifully. The sweet potato mash keeps things hearty, but a glass of red wine or sparkling water with citrus turns dinner into a little celebration.

Creative Ways to Present

If you’re feeling extra creative, try slicing the steak and fanning the pieces over the sweet potato mash before drizzling the green sauce in zig-zags or concentric circles. Or, serve everything family-style on a big platter and let everyone help themselves—this approach always brings people together. Mini “steak stacks” on small plates make for an eye-catching appetizer twist, too!

Make Ahead and Storage

Storing Leftovers

Leftover Steak with Green Sauce lasts beautifully for up to 3 days in the fridge. Store the steak, sweet potatoes, and sauce in separate airtight containers to keep everything as fresh as possible. You’ll thank yourself for these leftovers—they make a fantastic quick lunch!

Freezing

The mashed sweet potatoes and flank steak freeze well on their own (just let them cool first and use freezer-safe containers). The green sauce is best enjoyed fresh for its vivid color and flavor, but you can freeze it if needed. Thaw sauces in the fridge overnight for best results.

Reheating

To reheat, gently warm the steak slices in a skillet with a splash of broth or olive oil, just until heated through. Microwave the mashed sweet potatoes until steaming, stirring in a little extra butter if they seem dry. The sauce can be brought back to life with a quick stir—use at room temperature or barely warm if you prefer.

FAQs

Can I use a different cut of steak for Steak with Green Sauce?

Absolutely. Flank steak is wonderful here, but sirloin, skirt steak, or even ribeye will also pair beautifully with the green sauce. Just adjust cooking times to suit the cut.

Is there a substitute for sweet potatoes?

Yes! You can swap in Yukon Gold potatoes, cauliflower mash, or even roasted butternut squash. Each will bring its own delicious twist to Steak with Green Sauce.

How spicy is the green sauce?

The sauce has just a kiss of heat from the chili powder, but it’s more herby-garlicky than spicy. If you love more heat, add a pinch of cayenne or a fresh jalapeño to the blender.

Do I need a food processor for the sauce?

A food processor makes things especially creamy, but a high-powered blender works too. Just pause and scrape down the sides to get that irresistibly smooth finish.

What’s the best way to slice flank steak?

Always slice against the grain—meaning perpendicular to the muscle fibers. This keeps each bite melt-in-your-mouth tender and ensures Steak with Green Sauce lives up to its full, juicy potential.

Final Thoughts

Steak with Green Sauce is the kind of recipe that feels like a celebration, whether it’s a busy weeknight or you’re gathering friends for something special. With its punchy flavors and comforting sides, you’ll find every bite completely crave-worthy. Give it a try and let your kitchen be filled with the joy (and amazing aromas!) of this unforgettable meal.