Beef Steak with Cilantro, Jalapeño and Pepita Sauce, served with Roasted Sweet Potato and Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a sheet pan and toss with 2 tablespoons olive oil, smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Roast the sweet potato for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until browned outside and tender inside.

3. 3

   Meanwhile, toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove from the heat.

4. 4

   Make the sauce by blending or processing the toasted pumpkin seeds, cilantro, jalapeño, 2 garlic cloves, the juice of 2 limes, 2 tablespoons olive oil, water, the fine zest of 1 lime, the remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, and a little black pepper until thick yet pourable. Set aside.

5. 5

   Pat the beef steak dry with kitchen towels and season both sides with dried oregano, the remaining 1 teaspoon salt, and the remaining black pepper.

6. 6

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the beef steak for 2 to 3 minutes per side, until a deep golden crust forms.

7. 7

   Transfer the skillet to the oven and finish cooking the steak at 220 °C / 425 °F for 4 to 6 minutes for medium, or to your preferred doneness. Remove the meat and let it rest for 5 minutes before slicing.

8. 8

   In the same skillet, back on the stove over medium heat, add the remaining 1 tablespoon olive oil, 1 minced garlic clove, and the fresh spinach. Cook for 2 to 3 minutes, stirring, until the spinach wilts. Season with a pinch of salt.

9. 9

   Slice the beef steak against the grain. Serve with the roasted sweet potato and sautéed spinach, and finish with the cilantro, jalapeño, and pepita sauce on top or on the side.