Picture a cast-iron skillet hissing as russet-orange sweet potato wedges caramelize at the edges, their smoky paprika perfume mingling with butter, garlic, and thyme.
Imagine slices of flank steak blushing pink, slicked with garlicky pan juices, nestled among crisp-tender wedges that give way to a soft, sweet center.
This is comfort with contrast—colorful, crisp, and deeply savory—built for the kind of meal that resets a long day.
It matters to me because it’s a reliable, one-pan ritual: the quick sear, the lemon’s bright lift, the parsley’s fresh finish, all in under an hour without sacrificing flavor.
It shines on busy weeknights when you need real dinner fast, but it’s just as welcome for slow Sunday suppers when the table fills and the skillet goes center stage.
When my kids’ practice ran late, this skillet saved us—hot, hearty, and on time.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor from smoky spices, garlic butter, and thyme
- Cooks fast in one skillet for easy weeknight dinners
- Balances hearty steak with sweet, caramelized potato wedges
- Uses simple, pantry-friendly ingredients with minimal prep
- Scales easily and reheats well for next-day meals
Ingredients
- 680 g sweet potatoes, cut into wedges — peel optional; choose firm, unblemished tubers
- 2 tbsp olive oil, divided — use a robust extra-virgin for flavor
- 1 tsp smoked paprika — sweet or hot, your choice
- 1/2 tsp garlic powder — fine, fresh-smelling granules
- 1/2 tsp ground cumin — freshly ground if possible
- 1 tsp kosher salt, divided — Diamond Crystal preferred for consistency
- 1/2 tsp black pepper, divided — freshly cracked for best aroma
- 450 g flank steak, patted dry — look for good marbling
- 1 tbsp unsalted butter — high-fat European style if available
- 2 cloves garlic, minced — firm cloves with no green sprout
- 1 tsp fresh thyme leaves, chopped — stems removed
- 1 tbsp lemon juice — freshly squeezed
- 2 tbsp fresh parsley, chopped — flat-leaf for brighter flavor
Step-by-Step Method
Preheat the Skillet
Heat a large cast-iron skillet over medium-high for 3 minutes. Make certain it’s hot before adding anything to promote browning, not steaming.
While it heats, gather ingredients and tools. Hot, even heat gives crisp sweet potato edges and a great steak sear. Reduce heat slightly if the pan smokes excessively.
Season the Wedges
Peel sweet potatoes if desired, then cut into even wedges. Toss in a bowl with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat thoroughly.
Even seasoning guarantees consistent flavor and browning. For thick wedges, microwave 2–3 minutes to par-cook and speed up skillet time.
Brown the Sweet Potatoes
Add wedges to the hot skillet in a single layer. Avoid overcrowding. Cook, turning occasionally, until browned and tender, 10–14 minutes.
Adjust heat as needed to prevent burning. Transfer to a plate and tent loosely with foil to keep warm. Work in batches if necessary to maintain caramelization.
Prep and Season the Steak
Pat the flank steak very dry with paper towels. Season both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with remaining 1 tablespoon olive oil to promote even searing.
Let it sit at room temperature briefly while the skillet returns to medium-high heat for peak browning.
Sear the Steak
Return the skillet to medium-high. Lay the steak in the pan and sear undisturbed for 3–4 minutes per side for medium-rare, or to your desired doneness.
Use tongs to flip once. Aim for 130–135°F internal for medium-rare, checking with an instant-read thermometer. Adjust time based on thickness.
Baste with Garlic-Thyme Butter
Add butter, minced garlic, and chopped thyme to the skillet. Tilt the pan slightly and baste the steak with the foaming butter for 30 seconds.
Infuse rich, aromatic flavor without overcooking. Remove promptly if garlic begins to brown too quickly to avoid bitterness.
Rest the Steak
Transfer the steak to a cutting board and rest for 5 minutes. Tent loosely with foil. Resting allows juices to redistribute, keeping slices juicy.
Use this time to finish the sweet potatoes. Prepare your knife for thin slicing against the grain for tenderness.
Rewarm and Brighten the Wedges
Return sweet potato wedges to the skillet over medium heat. Toss with lemon juice and warm 1–2 minutes, scraping up any flavorful browned bits.
Adjust seasoning with a pinch of salt if needed. Keep them in a single layer to maintain crisp edges while reheating.
Slice Against the Grain
Identify the grain of the flank steak and slice thinly across it at a slight angle. Thin slices maximize tenderness. Keep slices uniform for even reheating in the skillet. Reserve any resting juices to add back for extra moisture and flavor.
Combine and Serve
Return sliced steak and any juices to the skillet with the wedges. Toss gently to coat in the pan juices. Sprinkle with chopped parsley and finish with flaky salt if desired. Serve immediately from the skillet for a rustic presentation and prime temperature.
Ingredient Swaps
- Steak: swap flank with skirt, flat iron, or sirloin tip; for budget, try thinly sliced chuck or top round; for vegetarian, use thick portobello caps or seared extra‑firm tofu/tempeh.
- Sweet potatoes: use regular potatoes, butternut squash, carrots, or plantains (ripe for sweeter, green for starchier).
- Olive oil: use avocado oil, canola, or ghee; for dairy-free basting, replace butter with more oil or vegan butter.
- Spices: smoked paprika → regular paprika + a pinch of chipotle or chili powder; cumin → coriander or garam masala; add cayenne for heat or cinnamon/allspice for warmth.
- Aromatics/herbs: thyme → rosemary, oregano, or Italian seasoning; parsley → cilantro, scallions, or chives; garlic → shallot or garlic powder.
- Acid: lemon juice → lime juice or apple cider/red wine vinegar.
- Salt/pepper: kosher salt → sea salt; black pepper → Aleppo pepper or crushed red pepper for milder heat.
You Must Know
– Doneness • If the steak feels soft and spongy with a faint spring, take it off heat at 128–130°F; it will rise to 130–135°F while resting 5 minutes.
Use the side of the instant-read probe and check the thickest spot to avoid overcooking.
- Troubleshoot • When wedges char outside but stay firm inside, flick a drop of water on the skillet—if it vaporizes instantly, it’s too hot; lower heat and add 1 tablespoon water, cover 1 minute, then uncover to finish until a knife slips in with slight resistance (10–14 minutes total).
- Scale • For 6–8 servings, cook potatoes and steak in two rounds and hold the first batch on a sheet pan at 200°F; total active time adds ~8–10 minutes, but browning stays even without crowding.
- Flavor Boost • For smoky depth, toss hot wedges with 1 teaspoon chipotle in adobo (minced) and 1 teaspoon honey; the sweet-heat balance pops when the wedges are glazy and lightly tacky to the touch.
- Swap • For leaner or faster-cooking proteins, use 1.25 pounds skirt steak or sirloin tips; target 2–3 minutes per side to 125–128°F, as thinner cuts carry over quickly and hit medium-rare within 2–3 minutes off heat.
Serving Tips
- Plate steak slices atop wedges; drizzle pan butter and sprinkle flaky salt.
- Add a dollop of garlicky yogurt or chimichurri for brightness.
- Serve with a crisp arugula-lemon salad to balance richness.
- Offer warmed tortillas for steak-and-sweet-potato tacos.
- Finish with toasted pepitas and extra parsley for crunch and color.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 4 days.
Keep steak and potatoes separate for best texture.
Rewarm gently in a skillet to preserve sear.
Make ahead: prep/spice wedges and season steak up to 24 hours in advance.
Freezing isn’t ideal; sweet potatoes soften and steak dries.
Limit to 1 month if necessary.
Reheating
Reheat gently: microwave covered with damp towel at 50% power, stirring once.
Oven 300°F, covered, 10–12 minutes.
Stovetop low heat with splash of water or broth; toss until warm.
State-Fair Skillet Traditions
Sometimes the sizzle of a hot skillet feels like a state fair’s heartbeat, and I chase that energy in my kitchen.
I want you to hear that crisp pop of oil, smell smoky paprika blooming, and feel the heft of cast iron anchoring the moment. At the fair, cooks work fast—flip, baste, toss—so I mirror that rhythm.
I lay sweet potato wedges so they hiss in contact, edges caramelizing like kettle corn shards. Steak hits next, and the skillet answers with a thunderclap sear.
I tilt, spoon foaming butter, and watch thyme flicker like confetti. Lemon brightens the crowd of flavors, and parsley lands like green stamps of approval. It’s carnival cooking: bold heat, quick hands, and a plate you can’t walk past.
Final Thoughts
Give this Sweet Potato Wedge Steak Skillet a try and see how the smoky spices and bright lemon bring it all together.
Feel free to tweak the heat, swap in skirt steak, or add a sprinkle of flaky salt to make it your own!
Frequently Asked Questions
Can I Cook This Entirely in the Oven Without a Stovetop?
Yes—you can. I’d roast wedges on a preheated sheet at 450°F until caramelized, then slide in the oiled, seasoned steak. Broil briefly for crust, baste with butter-garlic, rest, splash lemon, scatter parsley, and serve sizzling.
What Wine Pairs Best With This Skillet Meal?
I’d pour a medium-bodied Syrah. Its pepper, dark berries, and smoky edges hug the seared steak, while a velvety glide flatters sweet potatoes. If you prefer brighter lift, I’d reach for zesty, cherry-laced Grenache.
How Do I Adapt for a Dairy-Free Garlic-Butter Baste?
Use olive oil or ghee-free vegan butter; I sizzle minced garlic, thyme, and a squeeze of lemon. I baste until fragrant, then finish with parsley and flaky salt—bright, silky, and richly garlicky without dairy.
Can I Use Frozen Sweet Potato Wedges Directly?
Yes—but I’d cook them from frozen in a hot, lightly oiled skillet. I spread them out, let edges blister, flip sparingly, and finish with lemon. If soggy, I briefly roast to reclaim crisp, caramelized bite.
What’s the Best Way to Slice Against the Grain?
Find the muscle lines, then rotate the steak so they run sideways. I slice thin, 1/8–1/4 inch, letting the knife glide like a skater. Each cut falls tender, juices glistening, fibers shortened, bite melting.
Sweet Potato Wedge Steak Skillet
Equipment
- 1 large cast-iron skillet
- 1 Chef's knife
- 1 Cutting board
- 1 vegetable peeler
- 1 large mixing bowl
- 1 Tongs
- 1 instant-read thermometer
- 1 Spatula
Ingredients
- 1.5 pound sweet potatoes cut into wedges
- 2 tablespoon olive oil divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 pound flank steak patted dry
- 1 tablespoon unsalted butter
- 2 clove garlic minced
- 1 teaspoon fresh thyme leaves chopped
- 1 tablespoon lemon juice
- 2 tablespoon fresh parsley chopped
Instructions
- Peel (optional) and cut the sweet potatoes into evenly sized wedges.
- In a bowl toss the wedges with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated.
- Heat the cast-iron skillet over medium-high for 3 minutes until hot.
- Add the seasoned sweet potato wedges in a single layer and cook, turning occasionally, until browned and tender, 10–14 minutes; transfer to a plate and tent loosely.
- Pat the flank steak dry, season both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rub with remaining 1 tablespoon olive oil.
- Return the skillet to medium-high and sear the steak 3–4 minutes per side for medium-rare or to desired doneness.
- Add butter, minced garlic, and thyme to the skillet and baste the steak for 30 seconds as the butter foams.
- Transfer the steak to a board and rest 5 minutes.
- While the steak rests, return sweet potato wedges to the skillet over medium heat, toss with lemon juice, and warm 1–2 minutes.
- Slice the steak thinly against the grain, return slices to the skillet, sprinkle with parsley, and serve immediately.
Notes
