Ingredients
Scale
- 1.5 pounds sirloin steak, cut into 1-inch cubes (or flank steak for a leaner option)
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or fresh thyme sprigs if you have them)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish (optional)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Substitution suggestion: Swap sweet potatoes for butternut squash or Yukon gold potatoes if preferred
- Substitution suggestion: Use ghee or olive oil instead of butter for dairy-free version
Instructions
- Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, half of the smoked paprika, salt, and pepper. Spread them out evenly on a baking sheet lined with parchment paper or foil for easy cleanup.
- Roast the sweet potatoes in the oven for about 25-30 minutes, turning halfway through, until they’re golden and tender. I like to keep an eye on them—when they start caramelizing around the edges, you know they’re just right.
- While the sweet potatoes roast, pat the steak cubes dry with paper towels. This step is crucial because it helps the steak sear beautifully instead of steaming.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon olive oil and let it get hot but not smoking.
- Add the steak bites in a single layer—work in batches if needed to avoid overcrowding. Cook the steak for about 2-3 minutes per side to get a nice crust while keeping the inside juicy. Remember, I like mine medium-rare, but cook longer if you prefer well done.
- Remove the steak from the pan and set aside on a warm plate. Add 4 tablespoons of butter to the same pan along with the minced garlic, remaining smoked paprika, thyme, and red pepper flakes if using.
- Cook the garlic butter sauce for about 1-2 minutes, stirring frequently, until fragrant and slightly bubbling. Be careful not to burn the garlic—it should smell sweet and toasty.
- Return the steak bites to the pan and toss them gently in the garlic butter sauce, coating every piece. Cook together for another minute so the flavors meld beautifully.
- Remove from heat, and sprinkle with freshly chopped parsley for a burst of color and freshness.
- Serve the garlic butter steak bites hot alongside the roasted sweet potatoes. If you’re anything like me, you’ll find this meal as comforting as a warm kitchen on a chilly evening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International