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Pan-Seared Steak with Roasted Sweet Potato
American

Pan-Seared Steak with Roasted Sweet Potato

A classic muscle-building plate: a seared sirloin steak rested and sliced, served with crisp-edged roasted sweet potato cubes. High in protein with slow-digesting carbs.

40 min
Total time
2
Servings
10 min
Prep
30 min
Cook
intermediatedinnerhigh-proteingluten-freedairy-free
Source: Famishly Test Kitchen (classic steak and sweet potato)

Ingredients

2 servings
  • 450 g sirloin steak, about 2.5 cm thick
  • 450 g sweet potatoes, cut into 2 cm cubes
  • 30 ml olive oil, divided
  • 15 g butter
  • 2 cloves garlic, smashed
  • 2 g fresh rosemary
  • 3 g smoked paprika, for the potatoes
  • 6 g kosher salt, divided
  • 3 g black pepper, divided

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the oven to 220 C (425 F). Toss the sweet potato cubes with 1 tablespoon olive oil, the smoked paprika, half the salt, and half the pepper.
  2. Step 2.Spread them in a single layer on a baking sheet and roast 25 to 30 minutes, flipping halfway, until browned and tender.
  3. Step 3.Meanwhile, pat the steak completely dry and season both sides with the remaining salt and pepper. Let it sit at room temperature 20 minutes.
  4. Step 4.Heat the remaining 1 tablespoon olive oil in a heavy skillet over high heat until shimmering.
  5. Step 5.Lay the steak down and sear undisturbed 3 to 4 minutes until a deep crust forms.
  6. Step 6.Flip, add the butter, garlic, and rosemary, and baste the steak with the foaming butter for 3 to 4 minutes, until it reaches 52 C (125 F) for medium-rare.
  7. Step 7.Move the steak to a board and rest 5 to 10 minutes, then slice against the grain.
  8. Step 8.Divide the roasted sweet potato between two plates and fan the sliced steak alongside.

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