Welcome to your new favorite weeknight dinner! This Garlic Steak And Crispy Sweet Potatoes recipe brings together two beloved comfort foods in one sizzling skillet. The steak is seared to perfection with a rich garlic butter baste, while the sweet potatoes are roasted until their edges are golden and caramelized, offering a delightful contrast of textures.
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What makes this dish truly special is its simplicity. With minimal prep and a handful of ingredients, you can have a restaurant-quality meal on the table in about 30 minutes. The key is to start the sweet potatoes first, then sear the steak while they finish cooking, all in the same pan for maximum flavor and easy cleanup.
Whether you're cooking for a busy family or impressing guests, this recipe is sure to become a staple. The savory garlic steak pairs beautifully with the natural sweetness of the potatoes, creating a balanced and satisfying meal that everyone will love.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) flank steak or sirloin, sliced thin against the grain
Flank steak is lean and flavorful; if using sirloin, look for a cut with good marbling. Substitute with ribeye or strip steak for extra tenderness.
4 medium sweet potatoes (about 2 lbs / 900g), cut into 1-inch cubes
Choose firm, evenly shaped sweet potatoes for uniform cooking. You can substitute with regular potatoes, but the cooking time may vary.
6 cloves garlic, minced
Fresh garlic is best for flavor; if using pre-minced, use about 1.5 tablespoons. For a milder taste, roast the garlic first.
3 tablespoons olive oil, divided
Use extra virgin for flavor or regular olive oil for high-heat cooking. Avocado oil also works well.
2 tablespoons unsalted butter
Butter adds richness to the garlic sauce. You can use ghee or a plant-based butter for dairy-free.
1 teaspoon smoked paprika
Smoked paprika gives a subtle smokiness; if you don't have it, use regular paprika or a pinch of chipotle powder.
1 teaspoon dried thyme (or 1 tablespoon fresh)
Thyme complements both steak and sweet potatoes. Substitute with rosemary or oregano.
Salt and freshly ground black pepper, to taste
Use kosher salt for better control; freshly ground pepper enhances flavor.
2 tablespoons chopped fresh parsley, for garnish (optional)
Parsley adds a fresh finish; you can also use chives or green onions.
Tips & Tricks
Don't overcrowd the pan
When searing the steak, cook in batches if needed to get a good sear instead of steaming.
Cut sweet potatoes evenly
Uniform cubes ensure they cook evenly and get crispy on all sides.
Let the steak rest
After cooking, let the steak rest for 5 minutes before slicing to keep the juices in.
Pro Tips
Step-by-Step Instructions
1. Prep the Sweet Potatoes
Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with 2 tablespoons of olive oil, smoked paprika, thyme, and a pinch of salt and pepper. Spread them in a single layer on a baking sheet.
2. Roast Sweet Potatoes
Roast for 20-25 minutes, flipping halfway, until they are golden brown and tender with crispy edges. Remove from oven and keep warm.
3. Season the Steak
While the potatoes roast, season the sliced steak generously with salt and pepper. Let it sit at room temperature for 10 minutes.
4. Sear the Steak
Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat (around 400°F/200°C). Add the steak in a single layer and sear for 2-3 minutes per side until browned and cooked to your liking. For medium-rare, the internal temperature should reach 135°F (57°C).
5. Add Garlic Butter
Reduce heat to medium and add the butter and minced garlic. Stir constantly for 1 minute until fragrant, and spoon the garlic butter over the steak.
6. Rest the Steak
Transfer the steak to a plate and let it rest for 5 minutes. This allows the juices to redistribute.
7. Combine and Serve
In the same skillet, add the roasted sweet potatoes back and toss to coat with the garlic butter. Slice the steak against the grain and serve over the potatoes, garnished with parsley.
Delicious Variations
- Add a pinch of red pepper flakes or cayenne for a spicy kick.
- Swap sweet potatoes for regular potatoes or butternut squash for a different flavor.
- Make it a complete meal by adding sautéed spinach or a side salad.
How to Store Garlic Steak And Crispy Sweet Potatoes
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat for 3-5 minutes, or in the microwave in 30-second intervals until heated through.
Frequently Asked Questions
Q: Can I use a different cut of beef?
Yes, you can use any tender cut like ribeye, sirloin, or even skirt steak. Just adjust cooking time accordingly.
Q: How do I know when the steak is done?
Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well done.
Q: Can I make this dish dairy-free?
Yes, substitute the butter with olive oil or a plant-based butter alternative. The garlic flavor will still shine.
Q: Why are my sweet potatoes not crispy?
Ensure they are in a single layer and not overcrowded on the baking sheet. Also, pat them dry before tossing with oil to remove excess moisture.
I hope you enjoy this Garlic Steak and Crispy Sweet Potatoes as much as we do! If you try it, don't forget to leave a comment and rating below. Happy cooking!
Garlic Steak And Crispy Sweet Potatoes
Garlic Steak And Crispy Sweet Potatoes is a one-pan wonder that delivers juicy, garlicky steak and perfectly crispy sweet potatoes in just 30 minutes, making weeknight dinners both effortless and delicious.
🧂 Ingredients
- 1.5 lbs (680g) flank steak or sirloin, sliced thin against the grain
- 4 medium sweet potatoes (about 2 lbs / 900g), cut into 1-inch cubes
- 6 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
📋 Instructions
- 1Prep the Sweet Potatoes — Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with 2 tablespoons of olive oil, smoked paprika, thyme, and a pinch of salt and pepper. Spread them in a single layer on a baking sheet.
- 2Roast Sweet Potatoes — Roast for 20-25 minutes, flipping halfway, until they are golden brown and tender with crispy edges. Remove from oven and keep warm.
- 3Season the Steak — While the potatoes roast, season the sliced steak generously with salt and pepper. Let it sit at room temperature for 10 minutes.
- 4Sear the Steak — Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat (around 400°F/200°C). Add the steak in a single layer and sear for 2-3 minutes per side until browned and cooked to your liking. For medium-rare, the internal temperature should reach 135°F (57°C).
- 5Add Garlic Butter — Reduce heat to medium and add the butter and minced garlic. Stir constantly for 1 minute until fragrant, and spoon the garlic butter over the steak.
- 6Rest the Steak — Transfer the steak to a plate and let it rest for 5 minutes. This allows the juices to redistribute.
- 7Combine and Serve — In the same skillet, add the roasted sweet potatoes back and toss to coat with the garlic butter. Slice the steak against the grain and serve over the potatoes, garnished with parsley.
