Steak with Green Sauce and Mashed Sweet Potatoes

Ingredients

• 2 ribeye steaks, about 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 3 large sweet potatoes
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them on a baking sheet for 45-60 minutes or until they are tender. Once cooked, let them cool slightly before peeling off the skins. Alternatively, boil the sweet potatoes for 20-30 minutes until soft.
2. In a medium bowl, combine parsley, cilantro, minced garlic, shallot, olive oil, red wine vinegar, and red pepper flakes. Mix well and season with salt and pepper. Let the sauce rest for at least 15 minutes.
3. Heat a grill or a cast-iron skillet over medium-high heat. Rub the steaks with olive oil, and season with salt, black pepper, and garlic powder. Grill the steaks for about 4-6 minutes on each side, or until they reach your desired level of doneness. Allow the steaks to reach room temperature before cooking.
4. While the steak is resting, mash the peeled sweet potatoes in a large bowl. Add butter, heavy cream, salt, and cinnamon. Mix until smooth and creamy. If preferred, use a hand mixer for a smoother texture.
5. Plate the steak and generously spoon the green sauce over the top. Serve alongside creamy mashed sweet potatoes. Garnish with freshly chopped parsley or smoked paprika.