Description
Craving a dinner that feels like a steakhouse treat at home? This sweet and savory combo delivers bold flavor and pure comfort in every bite.
Ingredients
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2 rib-eye steaks (10–12 oz each)
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2 large sweet potatoes, peeled and cubed
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1 red bell pepper, sliced
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1 small red onion, cut into wedges
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3 tablespoons olive oil, divided
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon sea salt, plus more to taste
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1/2 teaspoon freshly ground black pepper
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1 tablespoon unsalted butter
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1 tablespoon fresh parsley, chopped (optional)
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Toss sweet potatoes, bell pepper, and onion with olive oil, paprika, thyme, salt, and pepper. Spread in a single layer.
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Roast for 25–30 minutes, flipping halfway, until golden and tender.
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Pat steaks dry, brush with olive oil, and season generously with salt and pepper.
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Heat a skillet over medium-high heat and sear steaks for 3–4 minutes per side.
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Add butter and garlic during the last minute, spooning melted butter over the steaks.
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Rest steaks for 5–10 minutes, then slice against the grain.
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Serve sliced steak with roasted sweet potato medley and garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American