Name: Sirloin steak with sweet potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/4 medium sweet potatoes, cut into 1/2-inch wedges; 1 1/2 tsp extra virgin olive oil; 1/2 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 7 oz beef top sirloin steak, 1-inch-thick, patted dry

Nutrition

Per serving

470 calories

Protein: 46g; 39% of calories
Carbs: 32g; 27% of calories
Fat: 18g; 34% of calories

Ingredients

6 items

1¼ medium sweet potatoes, cut into 1/2-inch wedges
1½ tsp extra virgin olive oil
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
7 oz beef top sirloin steak, 1-inch-thick, patted dry

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Take the steak out of the fridge and let it sit at room temperature for 15 minutes. On a half-sheet pan, toss the sweet potato wedges with half the olive oil, the smoked paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Spread the potatoes in a single layer and roast for 25 to 30 minutes, flipping once halfway, until tender and browned on the edges.
While the potatoes roast, season the steak on both sides with 1/2 teaspoon of salt and the remaining pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more. Done when browned and reaches 145°F for medium.
Transfer the steak to a board and let it rest for 5 minutes. Slice the steak against the grain and serve alongside the roasted sweet potatoes.

Nutrition

Ingredients

Instructions

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