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Steak and Sweet Potato Skillet Recipe

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4.3 from 4 reviews

This one pan steak and sweet potato skillet is a flavorful and hearty dish featuring juicy top sirloin steak cubes, tender sweet potatoes, and crisp red bell peppers, all seasoned with a smoky southwest spice blend. Perfect for a quick and satisfying meal, it’s topped with fresh cilantro and sliced green onions for a bright, fresh finish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Spice Blend

  • 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 used)
  • 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, sliced thin, plus extra for garnish
  • 2 tablespoons chopped cilantro, plus extra for garnish
  • 1 lime, juiced

Instructions

  1. Prepare the spice blend: Combine the chili powder, ground cumin, garlic powder, smoked paprika, salt, and freshly ground black pepper thoroughly in a small bowl. This will be used to season both the steak and sweet potatoes.
  2. Microwave the sweet potatoes: Place the diced sweet potatoes in a microwave-safe bowl with 1 tablespoon of water. Microwave for 2 minutes, stir, then microwave again for 1-2 minutes until the sweet potatoes are soft but not fully cooked. This pre-cooking step ensures even and quick sautéing later.
  3. Season the sweet potatoes: Add 1 teaspoon of the prepared spice blend to the warm sweet potatoes and toss them well until evenly coated with the spices.
  4. Cook the steak: Heat 1 tablespoon of avocado oil in a large cast iron skillet over medium-high heat. Toss the steak cubes in the remaining spice blend to coat. Spread the steak pieces into a single layer in the hot skillet and cook for 1-2 minutes without moving to get a good sear, then flip and cook for another 1-2 minutes. Remove the steak from the skillet and set aside on a plate.
  5. Sauté the vegetables and sweet potatoes: Add the remaining tablespoon of oil to the skillet. Add the diced red bell pepper, spiced sweet potatoes, and sliced green onions. Sauté for 3-4 minutes until the sweet potatoes are tender and the red bell pepper is crisp-tender, similar to a quick stir-fry texture.
  6. Combine all ingredients: Return the cooked steak cubes to the skillet. Add the chopped cilantro and gently stir everything together to combine the flavors. Turn off the heat.
  7. Finish with lime and garnish: Squeeze the juice of one lime over the skillet mixture and stir to incorporate. Taste and adjust seasoning if needed. Garnish with extra green onions and cilantro before serving.

Notes

  • You can substitute top sirloin with other cuts like ribeye or flank steak for different textures and flavors.
  • The sweet potatoes should be partially cooked before sautéing to ensure they soften properly in the skillet without overcooking the steak.
  • Adjust chili powder level to your preferred spice heat.
  • Serve this skillet dish with a side of steamed rice or a fresh salad to make it a full meal.
  • Cast iron skillet is recommended for best searing results but a heavy-bottomed skillet or sauté pan works well too.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwest American

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