Strip Loin Steak with Cilantro-Sunflower Sauce

You’ve never tasted steak like this before.

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
  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