Strip Loin Steak with Cilantro-Sunflower Sauce
Servings Prep Time
4 35minutes
Cook Time
35minutes
Servings Prep Time
4 35minutes
Cook Time
35minutes
Ingredients
Cilantro Sunflower Sauce
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