This crave-worthy combo features bite-sized seared steak cubes , sizzling in garlic-herb butter , served with roasted sweet potatoes caramelized to perfection. It’s a one-pan style flavor bomb that balances richness, sweetness, and freshness with every bite. Comforting and crowd-pleasing!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor the Roasted Sweet Potatoes
2 large sweet potatoes, peeled and cubed (about ½–¾ inch)
1 ½ tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste
Optional: chopped rosemary or thyme
For the Steak Bites
1 ½ lbs sirloin, ribeye, or NY strip steak, cut into 1-inch cubes
Salt and freshly ground black pepper
1 tbsp olive oil (for searing)
Garlic Butter Sauce
3 tbsp unsalted butter
3 cloves garlic, finely minced
1 tbsp fresh parsley, chopped
Optional: pinch of chili flakes or squeeze of lemon juice
Roast the Sweet Potatoes
1
Preheat oven to 425°F (220°C) .
Toss cubed sweet potatoes with olive oil , paprika , garlic powder , salt , and pepper on a sheet pan.
Roast for 25–30 minutes , flipping once halfway through, until golden and tender.
Prep the Steak Bites
2
Pat steak cubes dry with paper towels (important for searing).
Season generously with salt and black pepper .
Sear the Steak Bites
3
Heat 1 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat .
Add steak in a single layer—don’t overcrowd. Sear 1–2 minutes per side until golden brown and medium-rare to medium.
Remove steak and let rest on a plate while you make the garlic butter.
Make the Garlic Butter
4
In the same pan, reduce heat to medium.
Add butter and let it melt.
Stir in minced garlic and sauté 30–45 seconds , just until fragrant (don’t let it brown).
Add back the steak bites along with parsley and optional chili flakes or lemon juice .
Toss everything to coat in the garlicky butter.
Serve
5
Plate steak bites next to roasted sweet potatoes.
Spoon extra garlic butter from the pan over the top.
Garnish with more fresh herbs or flaky salt if desired.
Tips for Success
6
Let steak sit at room temperature for 20 minutes before searing for best results.
Don’t stir the steak too soon—let a crust develop before flipping.
For more heat, add a pinch of cayenne or smoked chili powder to the potatoes.
Variations
7
Sub sweet potatoes with butternut squash or Yukon golds .
Add a side of garlic aioli , horseradish cream , or a balsamic drizzle .
Use ghee instead of butter for a paleo/dairy-free version.
Suggested Pairings
8
Serve with: Arugula salad, roasted broccolini, or creamed spinach
Drink: Bold red wine (Cabernet Sauvignon), amber ale, or sparkling water with lime
Occasion: Weeknight indulgence, weekend dinner, or protein-rich meal prep
Ingredients For the Roasted Sweet Potatoes
2 large sweet potatoes, peeled and cubed (about ½–¾ inch)
1 ½ tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste
Optional: chopped rosemary or thyme
For the Steak Bites
1 ½ lbs sirloin, ribeye, or NY strip steak, cut into 1-inch cubes
Salt and freshly ground black pepper
1 tbsp olive oil (for searing)
Garlic Butter Sauce
3 tbsp unsalted butter
3 cloves garlic, finely minced
1 tbsp fresh parsley, chopped
Optional: pinch of chili flakes or squeeze of lemon juice
Directions Roast the Sweet Potatoes
1
Preheat oven to 425°F (220°C) .
Toss cubed sweet potatoes with olive oil , paprika , garlic powder , salt , and pepper on a sheet pan.
Roast for 25–30 minutes , flipping once halfway through, until golden and tender.
Prep the Steak Bites
2
Pat steak cubes dry with paper towels (important for searing).
Season generously with salt and black pepper .
Sear the Steak Bites
3
Heat 1 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat .
Add steak in a single layer—don’t overcrowd. Sear 1–2 minutes per side until golden brown and medium-rare to medium.
Remove steak and let rest on a plate while you make the garlic butter.
Make the Garlic Butter
4
In the same pan, reduce heat to medium.
Add butter and let it melt.
Stir in minced garlic and sauté 30–45 seconds , just until fragrant (don’t let it brown).
Add back the steak bites along with parsley and optional chili flakes or lemon juice .
Toss everything to coat in the garlicky butter.
Serve
5
Plate steak bites next to roasted sweet potatoes.
Spoon extra garlic butter from the pan over the top.
Garnish with more fresh herbs or flaky salt if desired.
Tips for Success
6
Let steak sit at room temperature for 20 minutes before searing for best results.
Don’t stir the steak too soon—let a crust develop before flipping.
For more heat, add a pinch of cayenne or smoked chili powder to the potatoes.
Variations
7
Sub sweet potatoes with butternut squash or Yukon golds .
Add a side of garlic aioli , horseradish cream , or a balsamic drizzle .
Use ghee instead of butter for a paleo/dairy-free version.
Suggested Pairings
8
Serve with: Arugula salad, roasted broccolini, or creamed spinach
Drink: Bold red wine (Cabernet Sauvignon), amber ale, or sparkling water with lime
Occasion: Weeknight indulgence, weekend dinner, or protein-rich meal prep
Garlic Butter Steak Bites with Roasted Sweet Potatoes
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