Whole30 Steak Bites with Sweet Potatoes and Peppers

Why You’ll Love This Recipe

You’ll love this recipe for several reasons. First, it’s a one-pan dish that combines protein, veggies, and healthy fats, making it both satisfying and nutritious. The tender flat iron steak is perfectly paired with slightly crispy sweet potatoes, and the bell peppers add a sweet crunch. Coconut aminos bring a savory umami kick, and fresh cilantro adds brightness to round out the dish. It’s the perfect combination of flavors and textures that’s quick enough for a weeknight dinner but impressive enough to serve on any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large sweet potato (about 12 ounces), diced into 1″ pieces

• 1 teaspoon sea or kosher salt

• 1 lb flat iron steak, diced into 1″ pieces

• 3 tablespoon olive oil, divided

• 2 cloves garlic, minced

• 2 bell peppers, seeded and diced into 1″ pieces

• 4 green onions, thinly sliced

• 2 tablespoon coconut aminos

• 2 teaspoon cracked black pepper

• 2 tablespoon fresh chopped cilantro

Directions

1. Place the diced sweet potatoes into a microwave-safe bowl, sprinkle with 1 teaspoon salt, and cover with a plate. Microwave on high for 4-6 minutes, or until just barely tender. Stir halfway through. The sweet potatoes should still have some resistance when pierced with a knife. Be careful not to overcook as they will become mushy later.

2. Heat a 12-inch skillet over high heat and add 2 tablespoons olive oil. Once shimmering, add the steak in a single layer and cook for about 10 minutes, turning every two minutes to ensure they are browned and cooked to medium. Remove the steak from the skillet using a slotted spoon and set aside.

3. Add the remaining 1 tablespoon olive oil to the skillet. Add the partially cooked sweet potatoes and toss them to coat in the oil. Cook for 3-4 minutes until browned, stirring occasionally.

4. Make a well in the center of the pan and add the minced garlic. Sauté for about 1 minute until fragrant.

5. Add the bell peppers and green onions to the pan, stirring to combine with the sweet potatoes. Sauté for another 3-4 minutes until the peppers are tender but still have a bite.

6. Return the steak and its juices to the pan, along with the coconut aminos. Toss everything together and cook for an additional 1-2 minutes, allowing the liquid to evaporate.

7. Add the cracked black pepper and fresh cilantro. Toss everything one last time before removing from the heat.

8. Serve the dish on plates and top with additional fresh cilantro if desired. Serve immediately.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Swap the Steak: Use another cut of beef like sirloin or flank steak for a slightly different texture and flavor.

• Add More Veggies: Feel free to add other veggies like zucchini, mushrooms, or spinach for more variety.

• Sweet Potato Alternatives: If you’re not a fan of sweet potatoes, you can substitute them with butternut squash or regular potatoes for a similar texture and taste.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a skillet over medium heat or in the microwave for 1-2 minutes, stirring occasionally. You may need to add a splash of water or olive oil to keep it from drying out.

FAQs

1. Can I use a different cut of steak for this recipe?

Yes, you can substitute flat iron steak with another tender cut like sirloin or flank steak. Just make sure to adjust the cooking time based on the thickness of the steak.

2. Can I use a different vegetable instead of sweet potatoes?

You can substitute sweet potatoes with other root vegetables like butternut squash or regular potatoes, but be aware that cooking times may vary slightly depending on the size of the pieces.

3. Can I make this recipe ahead of time?

Yes, you can prep the ingredients ahead of time. Dice the sweet potatoes and steak, and chop the vegetables in advance. Store them separately in the fridge for up to 24 hours before cooking.

4. How can I make this recipe spicier?

To add a spicy kick, you can add red pepper flakes, a diced jalapeño, or some hot sauce when cooking the vegetables.

5. Can I substitute coconut aminos with soy sauce?

If you’re not following Whole30, you can substitute coconut aminos with soy sauce, but keep in mind that the flavor will be slightly different.

6. Can I use pre-cooked sweet potatoes?

You can use pre-cooked sweet potatoes, but keep in mind that they might not get as crispy when sautéed. It’s better to cook them slightly underdone in the microwave as directed in the recipe.

7. Can I add a sauce to this dish?

While this dish is flavorful on its own, you can add a sauce like a Whole30-compliant barbecue sauce or a drizzle of olive oil and lemon for extra flavor.

8. What kind of steak is best for this recipe?

Flat iron steak works great because it’s tender and flavorful. You could also use sirloin or flank steak, but they may require a slightly shorter or longer cook time.

9. Can I use frozen sweet potatoes?

Fresh sweet potatoes are recommended for this recipe, as frozen sweet potatoes might release too much moisture and become mushy.

10. Can I make this dish in a slow cooker?

While this recipe is designed for quick cooking, you can try using a slow cooker to tenderize the steak and sweet potatoes. However, the crispiness of the potatoes and the sear on the steak will be lost.

Conclusion

Whole30 Steak Bites with Sweet Potatoes and Peppers is a simple yet satisfying dish that packs a punch in terms of flavor and nutrients. With tender steak, crispy sweet potatoes, and fresh vegetables, this recipe is perfect for busy weeknights. Easy to make and full of delicious, healthy ingredients, it’s sure to become a favorite in your meal rotation.

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