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Sliced medium-rare steak with sweet potato hash on a white plate, garnished with fresh herbs.
Reda

Steak with Sweet Potato Hash

Seared steak meets caramelized sweet potatoes and peppers for a weeknight dinner that feels like a treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lb ribeye or strip steak about 1 inch thick, cut into 4 portions
  • 1 tsp kosher salt plus more for seasoning
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter divided
For the Sweet Potato Hash
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch dice
  • 1 red bell pepper stemmed, seeded, and diced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves only, chopped
  • 0.5 tsp smoked paprika

Equipment

  • Large Cast Iron Skillet or Heavy-Bottomed Pan
  • Tongs
  • Sharp knife

Method
 

Prep
  1. Pat steaks dry with paper towels. Season generously on both sides with salt and pepper. Let sit at room temperature while you prep the vegetables.
  2. Peel and dice sweet potatoes into uniform 1/2-inch cubes. Dice the bell pepper and onion. Mince the garlic and chop the thyme.
Cook the Steak
  1. Heat vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Add steaks and sear 3-4 minutes per side for medium-rare, or until a deep brown crust forms. Transfer to a plate, top with 1 tablespoon butter, and tent loosely with foil to rest.
Make the Hash
  1. Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add sweet potatoes in a single layer and cook undisturbed for 5 minutes until starting to brown on the bottom.
  2. Stir in onion, bell pepper, garlic, thyme, and smoked paprika. Season with 1 teaspoon salt. Cook, stirring occasionally, for 12-15 minutes until sweet potatoes are tender and caramelized at the edges. The onions should be soft and the peppers slightly charred in spots.
Serve
  1. Slice steak against the grain. Divide hash among plates and top with steak, drizzling any resting juices over the top. Serve immediately.

Notes

For even cooking, cut sweet potatoes into truly uniform cubes - uneven pieces mean some burn while others stay raw. If your steaks are thinner than 1 inch, reduce sear time to 2 minutes per side. The hash reheats beautifully; make extra and top with a fried egg for breakfast.