Ingredients
Dairy-Free Cheese Sauce
- 1 ½ cups white sweet potato, peeled and chopped into 1-inch thick pieces
- Filtered water, enough to cover sweet potatoes for boiling
- 5 oz. unsweetened coconut yogurt (additive-free)
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
Steak and Veggies
- 1 – 1 ½ pounds skirt steak, rinsed and patted dry
- 1 tsp sea salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 yellow or white onion, sliced thin
- 1 green bell pepper, sliced thin
- 1 red bell pepper, sliced thin
Instructions
- Make the dairy-free cheese sauce: Add the chopped sweet potatoes to a pot and cover them with filtered water. Bring to a boil and cook until the sweet potatoes are fork-tender, about 10-12 minutes. Drain and transfer to a high-speed blender. Add the unsweetened coconut yogurt, nutritional yeast, and garlic powder. Blend until smooth, adding no more than ¼ cup water as needed to loosen the sauce.
- Prepare the steak: Using a sharp knife, slice the skirt steak thinly into strips. Season generously with 1 tsp sea salt and ½ tsp black pepper.
- Cook the vegetables: Heat a cast iron skillet over medium-high heat and add 1 tablespoon of olive oil. When shimmering, add the thinly sliced onions and bell peppers. Season with 1 tsp sea salt and sauté for about 5 minutes, or until golden brown and softened. Remove the vegetables from the skillet and set aside.
- Cook the steak: Add the remaining 1 tablespoon of olive oil to the hot skillet. Once shimmering, add the seasoned steak slices. Stir to coat with oil and let cook undisturbed for at least 2 minutes per side to develop a crust. The steak will release some liquid, so continue cooking beyond the initial sear to allow the liquid to reabsorb.
- Combine and finish: Return the cooked vegetables to the skillet with the steak. Stir to combine and let cook together for another 30 seconds to meld the flavors. Turn off the heat, drizzle the prepared dairy-free cheese sauce over the skillet, and serve hot.
- Storage: Store any leftover cheese sauce in an airtight container in the refrigerator for 3-4 days.
Notes
- The sweet potato cheese sauce is best blended in a high-speed blender for a smooth texture.
- Be sure to slice the skirt steak thinly against the grain for tenderness.
- The skillet should be hot enough to sear the steak properly to develop flavor and texture.
- This recipe is dairy-free thanks to the coconut yogurt and nutritional yeast cheese sauce substitute.
- Leftover cheese sauce can be used as a dip or sauce for other dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
