Garlic Butter Sirloin Steak with Sweet Potatoes
Seared top sirloin steaks basted in garlic and thyme butter, paired with tender roasted spiced sweet potato cubes in just 35 minutes.
Pan-basting sirloin steaks in foaming garlic butter builds deep flavor while keeping every bite tender and juicy. Paired with sweet potatoes tossed in smoked paprika and roasted until caramelized, this wholesome meal brings restaurant richness to a straightforward weeknight routine. Best of all, both components come together seamlessly in just over half an hour.
Ingredients
Every ingredient is a real Clearshelf product, scored- 954 top sirloin steaks, patted dry
- 861 3/4 lb sweet potatoes, peeled and cut into 1/2-inch cubes
- 972 tbsp avocado oil, divided
- 801 tsp smoked paprika
- 91
- 923 tbsp butter, sliced
- 844 cloves garlic, peeled and smashed
- 841/2 tsp dried thyme
- 1 1/4 tsp salt, divided
- 3/4 tsp black pepper, divided
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- 2
Toss the cubed sweet potatoes with 1 tablespoon of avocado oil, the smoked paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a mixing bowl until thoroughly coated.
- 3
Scatter the sweet potatoes across the prepared baking sheet in a single layer and roast for 22 to 24 minutes, tossing halfway through, until edges are caramelized and the centers are tender.
- 4
While the sweet potatoes roast, season the patted-dry top sirloin steaks evenly on all sides with the remaining 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
- 5
Heat the remaining 1 tablespoon of avocado oil in a large heavy skillet or cast-iron pan over medium-high heat for 2 minutes until shimmering.
- 6
Carefully lay the steaks into the hot pan and sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.
- 7
Flip the steaks, turn the heat down to medium, and promptly add the butter, smashed garlic, and dried thyme to the pan.
- 8
Tilt the skillet slightly and continuously spoon the foaming herb garlic butter over the steaks for 3 to 4 minutes until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare.
- 9
Transfer the steaks to a clean board to rest for 5 minutes, then slice across the grain and serve alongside the roasted sweet potatoes, drizzling any pan butter on top.
Cut the sweet potatoes into small, uniform half-inch cubes so they roast through rapidly. Store leftovers in an airtight container for up to 3 days and reheat gently in a hot skillet.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.