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sweet potato steak skillet

Sweet Potato Wedge Steak Skillet

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

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

Choose a well-marbled flank or skirt steak for better flavor and tenderness, and make sure the skillet is properly preheated to achieve a good sear without steaming. If your wedges are thick, par-cook them in the microwave for 2–3 minutes before searing to speed up cooking. Avoid overcrowding the skillet; work in batches to keep browning consistent. Adjust spices to taste—chili powder or cayenne adds heat, while a touch of cinnamon complements sweet potatoes. For medium-rare steak, target 130–135°F; remove a few degrees early as carryover cooking will finish it. A squeeze of lemon brightens the dish, but you can swap with a splash of apple cider vinegar; finish with flaky salt for extra pop.
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