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Steak and Sweet Potato Skillet

Steak and Sweet Potato Skillet

The ultimate comfort food, the Steak and Sweet Potato Skillet is a delightful blend of savory steak and sweet potatoes. This easy weeknight dinner will leave you craving more!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp avocado oil
  • 1 medium-sized sweet potato, chopped (3 cups)
  • ½ red onion, sliced
  • 1 red bell pepper, chopped
  • 5 cloves garlic, minced
  • 1 pound steak, chopped into bite sizes
  • 2 to 3 Tbsp liquid aminos or coconut aminos
  • Sea salt to taste

Equipment

  • Skillet
  • Wooden Spoon
  • Chef's Knife

Method
 

  1. Chop the steak into 2-inch chunks.
  2. Heat the avocado oil in a large (12-inch) skillet over medium-high heat. I like using my cast iron skillet to get a nice crust.
  3. Add the chopped sweet potato and red onion. Stir well, then cover the skillet and cook for 4 minutes, stirring occasionally, until the veggies begin to soften.
  4. Stir in the remaining ingredients: bell pepper, garlic, steak, and liquid aminos, arranging everything in a single layer if possible and cover again. Cook for 7 to 8 minutes, stirring occasionally, until much liquid is seeping out of the ingredients.
  5. Remove the cover and continue cooking until much of the liquid has evaporated and there’s a sear on the steak, about another 5 minutes.
  6. Serve in bowls with fresh chopped green onion and enjoy!

Notes

  • Tip 1: I used two (8-oz) grass-fed NY Strips for this recipe, but you can select your favorite kind of steak, such as filet mignon or sirloin.
  • Tip 2: If you’re using liquid aminos, there may be enough salt content already, so be sure to taste the dish before adding more salt.
  • Tip 3: Store any leftover steak tips in an airtight container in the refrigerator for up to 5 days.