Description
This Steak and Sweet Potato Skillet is a vibrant and flavorful one-pan meal perfect for a quick weeknight dinner. Tender top sirloin cubes are seasoned with a smoky blend of chili powder, cumin, garlic, and smoked paprika, then seared to perfection. Paired with slightly softened sweet potatoes, crisp red bell pepper, and fresh green onions, this dish is finished with a bright squeeze of lime and fresh cilantro for a well-balanced and delicious meal ready in just 30 minutes.
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)
- 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
- 2 tablespoons chopped cilantro
- 1 lime, juiced
Instructions
- Prepare the Spice Blend: In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, salt, and freshly ground black pepper. This aromatic blend will season both the steak and the sweet potatoes.
- Par-cook Sweet Potatoes: Place the diced sweet potatoes in a microwave-safe bowl with a tablespoon of water. Microwave on high for 2 minutes, stir, then microwave for an additional 1 to 2 minutes until the sweet potatoes are tender but not fully cooked, ensuring they finish cooking perfectly in the skillet.
- Season Sweet Potatoes: Toss the warm sweet potatoes with one teaspoon of the prepared spice blend until they are evenly coated with the flavorful spices.
- Cook the Steak: Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Toss the steak cubes in the remaining spice blend to coat. Add the steak pieces to the skillet in a single layer and cook for 1 to 2 minutes per side until they develop a nice sear. Remove the steak from the skillet and set aside on a plate.
- Sauté Vegetables and Sweet Potatoes: 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 to 4 minutes until the sweet potatoes are tender and the bell pepper is crisp-tender, similar to a stir fry texture.
- Combine and Finish: Return the cooked steak to the skillet along with the chopped cilantro. Stir everything together to blend the flavors. Turn off the heat and squeeze fresh lime juice over the mixture. Stir again to combine. Taste and adjust seasoning, then garnish with extra green onions and cilantro before serving.
Notes
- Par-cooking the sweet potatoes in the microwave helps ensure they cook evenly and absorb the spices better when sautéed.
- You can substitute top sirloin with flank steak or ribeye cubes if desired for a different flavor or texture.
- For extra heat, add a pinch of cayenne pepper to the spice blend.
- This dish pairs well with a simple side salad or steamed greens for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
