Garlic-Herb Beef & Sweet Potato Skillet

Quick-seared steak stays juicy, sweet potatoes add natural sweetness, and bell peppers with Vidalia onions create depth and balance. A subtle North African–Mediterranean spice blend plus fresh herbs keeps the dish bold but clean.

Ingredients

Serves 4

• 1½ pounds flank steak or sirloin, sliced thin against the grain

• 2 tablespoons olive oil, divided

• 2 medium sweet potatoes, peeled and diced small

• 1 sweet Vidalia onion, thinly sliced

• 1 red bell pepper, sliced

• 1 yellow or orange bell pepper, sliced

• 4 cloves garlic, minced

Garlic-Herb Spice Blend:

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• ½ teaspoon ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• ¼ teaspoon ground cinnamon (background warmth)

• ¾ teaspoon kosher salt, divided

• ½ teaspoon black pepper

• Pinch of crushed red pepper flakes (optional)

To Finish:

• Zest of ½ lemon

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh mint or basil, thinly sliced

Instructions

1. Pat steak strips dry and season with half the salt and black pepper. Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet over high heat.

2. Sear steak in batches for 1–2 minutes per side until browned but still tender. Remove steak from skillet and set aside.

3. Reduce heat to medium and add remaining olive oil.Add sweet potatoes, season lightly with salt, and cook 8–10 minutes, stirring occasionally, until golden and just fork-tender. Add a splash of water if needed and cover briefly to steam through.

4. Add Vidalia onion and bell peppers to the skillet. Cook 5–6 minutes until softened and lightly caramelized. Stir in garlic and cook 30 seconds until fragrant.

5. Sprinkle in smoked paprika, coriander, cumin, oregano, thyme, cinnamon, and red pepper flakes. Stir well to toast the spices and coat the vegetables.

6. Return steak and any accumulated juices to the skillet. Toss everything together and cook 1–2 minutes, just until steak is warmed through.

7. Remove from heat. Add lemon zest and fresh herbs. Taste and adjust seasoning before serving.

Chef’s Tip

Always slice flank steak or sirloin against the grain—this shortens the muscle fibers and keeps the steak tender, even with quick, high-heat cooking.