Steak and Sweet Potato

Pat the steak dry with paper towels and season generously with salt and black pepper on both sides about 10 minutes before cooking.

Cut sweet potato into 1-inch cubes and the chosen vegetable into bite-sized pieces. Toss with 1.5 tbsp olive oil, salt, and pepper on a baking sheet.

Preheat the oven to 425°F. Place the baking sheet in the oven and roast for 25–30 minutes, stirring halfway, until the sweet potato is fork-tender and the vegetable is golden and caramelized.

While vegetables roast, heat 1.5 tbsp olive oil in a cast-iron skillet over medium-high heat until it shimmers.

Place the steak in the pan and sear for 4–5 minutes on the first side without moving it, until a golden crust forms.

Flip the steak and sear the second side for 3–4 minutes for medium-rare (internal temperature 130–135°F), or to your preferred doneness.

Add minced garlic and fresh herbs (if using) to the pan in the final minute, tilting the skillet to baste the steak with the infused oil.

Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to retain juices.

Transfer the rested steak and roasted vegetables to a serving plate. Drizzle with a sauce or glaze if desired, and serve warm.