There’s nothing like a quick and flavorful steak dinner to elevate your weeknight meals. Our 20-minute steak dinner with dairy-free jalapeño crema and roasted vegetables is the perfect combination of rich, savory flavors and creamy spice. This meal is easy to make, high in protein, and packed with nutritious ingredients that will leave you feeling satisfied.
Let’s dive into the recipe and see just how simple and delicious this meal is to prepare. IT’S A MUST TRY!
Why this recipe is so good….
If you’re looking for a fast, wholesome, and protein-packed meal, this steak dinner is exactly what you need. Here’s why it’s a weeknight winner:
Creamy & Spicy Dairy-Free Jalapeño Crema:
The homemade cashew-based crema is rich, slightly spicy, and bursting with fresh lime and cilantro flavors. It’s the perfect topping for steak and roasted veggies.
Juicy, Flavorful Steak:
Flank steak is quick to cook and seared to perfection with garlic and butter for extra richness.
Hearty & Nutritious Vegetables:
Sweet potatoes and green beans add a perfect balance of natural sweetness and crisp charred texture.
Everything you need to make this:
- For the Dairy-Free Jalapeño Crema:
- 3/4 cup cashews
- 1 cup hot water
- 2 garlic cloves
- 1 big handful of cilantro
- 1 jalapeño
- Juice of 1 lime
- Salt & pepper to taste
- Tip: Blend everything together using a high-powered blender. If you don’t have one, soak the cashews in hot water for 1 hour before blending!
- For the Steak & Vegetables:
- 1 flank steak
- Salt, pepper, and oil
- Butter & garlic (for finishing)
- 2 sweet potatoes
- A bunch of green beans
- Sliced jalapeños (for topping)
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Instructions:
Step #1: Make the Dairy-Free Jalapeño Crema
Blend cashews, hot water, garlic, cilantro, jalapeño, lime juice, salt, and pepper until smooth and creamy. Set aside.
Step #2: Prepare the Steak
Season the flank steak generously with salt and pepper. Heat a pan over medium-high heat with a drizzle of oil. Sear the steak for 3-4 minutes per side. Add butter and garlic during the last minute of cooking for extra flavor. Remove from heat and let rest before slicing.
Step #3: Cook the Sweet Potatoes
Poke holes in the sweet potatoes and microwave for 5-7 minutes until slightly softened. Cut them in half and grill them in the same pan with the steak until lightly charred.
Step #4: Char the Green Beans
Add the green beans to the pan and cook until slightly blistered and tender.
Step #5: Assemble & Serve
Slice the rested steak and serve with grilled sweet potatoes and charred green beans. Drizzle everything with the creamy jalapeño crema and top with sliced jalapeños. Enjoy!
Recipe Tips
Meal Prep Friendly: Store leftover crema in the fridge for up to 3 days. It makes a great dip or dressing, too!
Customize Your Veggies: Swap green beans for asparagus, zucchini, or Brussels sprouts.
Steak Options: Try this recipe with ribeye, sirloin, or even chicken if you prefer!
More Quick Recipes:
Jalapeno Creama Steak with Roasted Sweet Potatoes
Ingredients
For the Dairy-Free Jalapeño Crema:
- 3/4 cup cashews
- 1 cup hot water
- 2 garlic cloves
- 1 big handful of cilantro
- 1 jalapeño
- Juice of 1 lime
- Salt & pepper to taste
- Tip: Blend everything together using a high-powered blender. If you don’t have one soak the cashews in hot water for 1 hour before blending!
For the Steak & Vegetables:
- 1 flank steak
- Salt pepper, and oil
- Butter & garlic for finishing
- 2 sweet potatoes
- A bunch of green beans
- Sliced jalapeños for topping
Instructions
- Step #1: Make the Dairy-Free Jalapeño CremaBlend cashews, hot water, garlic, cilantro, jalapeño, lime juice, salt, and pepper until smooth and creamy. Set aside.
- Step #2: Prepare the SteakSeason the flank steak generously with salt and pepper. Heat a pan over medium-high heat with a drizzle of oil. Sear the steak for 3-4 minutes per side. Add butter and garlic during the last minute of cooking for extra flavor. Remove from heat and let rest before slicing.
- Step #3: Cook the Sweet PotatoesPoke holes in the sweet potatoes and microwave for 5-7 minutes until slightly softened. Cut them in half and grill them in the same pan with the steak until lightly charred.
- Step #4: Char the Green BeansAdd the green beans to the pan and cook until slightly blistered and tender.
- Step #5: Assemble & ServeSlice the rested steak and serve with grilled sweet potatoes and charred green beans. Drizzle everything with the creamy jalapeño crema and top with sliced jalapeños. Enjoy!
Notes
- Meal Prep Friendly: Store leftover crema in the fridge for up to 3 days. It makes a great dip or dressing, too!
- Customize Your Veggies: Swap green beans for asparagus, zucchini, or Brussels sprouts.
- Steak Options: Try this recipe with ribeye, sirloin, or even chicken if you prefer!
