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Steak and Sweet Potato Skillet Recipe

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  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This flavorful Steak and Sweet Potato Skillet is a quick and nutritious meal perfect for busy weeknights. Tender top sirloin steak cubes are seasoned with a smoky chili and cumin spice blend, seared to perfection, then combined with lightly softened sweet potatoes and crisp bell peppers in a vibrant skillet stir-fry. Finished with fresh cilantro and a zesty lime juice squeeze, this dish offers a delicious balance of smoky, savory, and fresh flavors all in one pan.

Ingredients

Spices and Seasonings

  • 2 teaspoons chili powder (mild blend)
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika
  • Salt to taste (about 2 teaspoons)
  • Freshly ground black pepper to taste

Main Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 1/2 pounds top sirloin steak, cut into 1 inch cubes
  • 1 pound sweet potatoes, peeled and cut into 1/2 inch cubes
  • 1 red bell pepper, diced
  • 2 green onions, thinly sliced

Garnish and Finishing

  • 2 tablespoons chopped cilantro
  • 1 lime, juiced

Instructions

  1. Combine Spices. In a small bowl, mix together the chili powder, ground cumin, garlic powder, smoked paprika, salt, and freshly ground black pepper until evenly combined.
  2. Par-cook Sweet Potatoes. Place the diced sweet potatoes in a microwave-safe bowl with one tablespoon of water. Microwave on high for 2 minutes, stir, then microwave for an additional 1-2 minutes until they are softened but not fully cooked.
  3. Season Sweet Potatoes. Add one teaspoon of the prepared spice blend to the partially cooked sweet potatoes. Toss well to coat all pieces evenly with the spices.
  4. Sear Steak. Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Toss the steak cubes in the remaining spice blend until well coated. Add the steak pieces to the skillet in a single layer. Cook for 1-2 minutes on one side, then flip and cook for another 1-2 minutes until browned but still tender. Remove steak from the skillet and set aside on a plate.
  5. Sauté Vegetables. Add the remaining tablespoon of avocado oil to the skillet. Add the diced red bell pepper, spiced sweet potatoes, and sliced green onions. Sauté for 3-4 minutes, stirring frequently, until the sweet potatoes are tender and the bell pepper is crisp-tender, resembling a stir fry texture.
  6. Combine and Finish. Return the cooked steak to the skillet, add chopped cilantro, and stir everything together to combine. Turn off the heat, then squeeze fresh lime juice over the mixture. Stir again, taste for seasoning, and adjust salt or pepper as desired. Garnish with extra green onions and cilantro before serving.

Notes

  • Microwaving the sweet potatoes before sautéing speeds up the cooking process and results in a tender but not mushy texture.
  • Use avocado oil for its high smoke point and neutral flavor, but you can substitute with other vegetable oils if preferred.
  • Adjust chili powder heat level to taste by using a mild or spicier blend.
  • Serve this skillet as a complete meal or with a side salad for added freshness.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/steak-and-sweet-potato-skillet-recipe/