Lean Steak with Roasted Sweet Potatoes and Garlic Greens
Lean Steak with Roasted Sweet Potatoes and Garlic Greens
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick, trimmed of excess fat
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon sea salt
For the Roasted Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Garlic Greens
- 1 pound collard greens, rinsed, stems removed, and chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup vegetable broth
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the sweet potatoes: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, cinnamon, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
⏱️ 30 min•🌡️ 400
- 4
While sweet potatoes roast, prepare the steak: Pat the sirloin steak dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon sea salt. Rub the spice mixture evenly over both sides of the steak, then drizzle with 1 tablespoon olive oil.
⏱️ 5 min
- 5
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-4 minutes.
⏱️ 4 min
- 6
Sear the steak for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Remove steak from skillet and let rest on a cutting board, tented with foil, for at least 5 minutes before slicing.
⏱️ 10 min
- 7
While the steak rests, prepare the garlic greens: In the same skillet (no need to clean), add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add the chopped collard greens, vegetable broth, red pepper flakes (if using), 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper.
⏱️ 3 min
- 8
Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the greens are tender and bright green. If needed, add a splash more broth to prevent sticking.
⏱️ 7 min
- 9
Slice the rested steak against the grain. Serve immediately with the roasted sweet potatoes and garlic greens.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lean Steak with Roasted Sweet Potatoes and Garlic Greens
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, about 1-inch thick, trimmed of excess fat
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon sea salt
For the Roasted Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Garlic Greens
- 1 pound collard greens, rinsed, stems removed, and chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup vegetable broth
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the sweet potatoes: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, cinnamon, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 4
While sweet potatoes roast, prepare the steak: Pat the sirloin steak dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon sea salt. Rub the spice mixture evenly over both sides of the steak, then drizzle with 1 tablespoon olive oil.
⏱️ 5 min - 5
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-4 minutes.
⏱️ 4 min - 6
Sear the steak for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Remove steak from skillet and let rest on a cutting board, tented with foil, for at least 5 minutes before slicing.
⏱️ 10 min - 7
While the steak rests, prepare the garlic greens: In the same skillet (no need to clean), add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add the chopped collard greens, vegetable broth, red pepper flakes (if using), 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper.
⏱️ 3 min - 8
Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the greens are tender and bright green. If needed, add a splash more broth to prevent sticking.
⏱️ 7 min - 9
Slice the rested steak against the grain. Serve immediately with the roasted sweet potatoes and garlic greens.
⏱️ 1 min