This one-pan meal of steak bites and sweet potatoes is nourishing, filling, and delicious! It’s paleo, whole30, and AIP-friendly.
- 1 1/2 lb sirloin steak
- 1 tsp sea salt, divided
- 1/2 tsp black pepper, divided (omit for AIP)
- 1 tbsp coconut aminos
- 2 tbsp avocado oil
- 4 garlic cloves, minced
- 2 tsp onion powder
- 2 medium sweet potatoes
- 3 tbsp ghee, divided (sub avocado oil for AIP)
- 2 tbsp parsley, chopped
- Cut the steak into bite-sized pieces, removing and gristle and lightly season with salt and pepper.
- Prepare the marinade by mixing 2 tbsp of avocado oil, coconut aminos, onion powder and minced garlic. Allow marinating on the counter for 15-20 minutes while you prep the sweet potato.
- Scrub the sweet potatoes well and slice into small 1″ cubes.
- Heat about 2 tbsp of ghee (or avocado oil) in a pan. Once the pan is hot, add the sweet potatoes. Lightly season and stir for 10-12 minutes or until the sweet potatoes and cooked to liking and lightly crisp. Set aside and lightly clean out the pan.
- Using the same skillet, heat 1 tbsp of ghee (or avocado oil) over medium heat. Once the pan is hot, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium.
- Reduce the heat and move the steak to one side of the pan. Add the sweet potato to the other side and lightly reheat for less than a minute.
- Top the skillet with parsley and serve fresh.
All nutritional information are estimations and will vary. Nutritional estimations do not include optional or alternative ingredients.
- Category: one pot meals
- Method: stove top
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 420
- Fat: 21.7g
- Carbohydrates: 15.4g
- Fiber: 2.3g
- Protein: 39.4g