Strip Loin Steak with Cilantro-Sunflower Sauce

Two of the best sources of mood-boosting zinc are meat and seeds, so this juicy strip loin steak with a vibrant sunflower seed-based herb sauce is a great way to get more into your diet. A side of healthy serotonin-boosting carbs in the form of silky sweet potato mash rounds out this feel-good meal. Serve with your favourite green vegetable.

Tip: Any grilling steak will do for this dish and cook approximately the same way as long as it’s the same thickness.

Stacey Brandford

Servings	Prep Time	Cook Time
4	35minutes	35minutes

Servings	Prep Time
4	35minutes

Cook Time

35minutes

• Course Dinner
• Cuisine Meats

Ingredients

• 2 sweet potatoes peeled and cut into 1-inch chunks
• ½ tsp Salt and pepper
• 2 1-inch thick beef strip loin grilling steaks, trimmed
• 2 tsp vegetable oil
• Cilantro Sunflower Sauce
• ⅓ cup unsalted roasted hulled sunflower seeds
• ½ cup fresh cilantro leaves
• ⅓ cup fresh flat-leaf parsley leaves
• 1 tbsp red wine vinegar
• 1 clove garlic
• 2 tbsp light olive oil

Servings:

Units:MetricUS Imperial

Ingredients 2 sweet potatoes peeled and cut into 1-inch chunks ½ tsp Salt and pepper 2 1-inch thick beef strip loin grilling steaks, trimmed 2 tsp vegetable oil Cilantro Sunflower Sauce ⅓ cup unsalted roasted hulled sunflower seeds ½ cup fresh cilantro leaves ⅓ cup fresh flat-leaf parsley leaves 1 tbsp red wine vinegar 1 clove garlic 2 tbsp light olive oil Servings: Units:MetricUS Imperial

Course Dinner Cuisine Meats

Instructions

1. Arrange sweet potato chunks in a steamer basket set in a saucepan over 1 inch (2.5 cm) simmering water. Cover and steam until tender, about 25 minutes. Remove from steamer to bowl. Sprinkle with all but a pinch each of the salt and pepper; mash until smooth.
2. Cilantro Sunflower Sauce: Meanwhile, in a small food processor, pulse sunflower seeds until finely chopped. Add cilantro, parsley, vinegar, garlic and salt; pulse until chopped. With the motor running, add oil in a thin, steady stream. Add water, 1 tbsp (15 mL) at a time, until desired consistency. (Make-ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.)
3. Meanwhile, sprinkle steaks with remaining salt and pepper. Heat a large skillet or grill pan over medium-high heat; brush with oil. Cook steaks, turning once, until cooked to desired doneness (about 8 minutes for medium-rare). Let stand for5 minutes; slice across the grain. 
4. Serve sliced steak over sweet potatoes; top with sauce. 

Recipe Notes

Per Serving: 454 calories, 39 g protein, 25 g fat (6 g saturated fat), 17 g carbs, 3 g fibre, 86 mg cholesterol, 735 mg sodium

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