Sweet Ginger Steak Sweet Potatoes
Transform your dinner routine with this Sweet Ginger Steak Sweet Potatoes recipe, a savory-sweet masterpiece that pairs tender, caramelized roasted sweet potatoes with perfectly seared flank steak. Infused with a flavorful marinade of soy sauce, honey, fresh ginger, garlic, and a touch of apple cider vinegar, this dish delivers bold, vibrant flavors with just the right hint of spice from red chili flakes. The steak is cooked to perfection, then drizzled with a warm, thickened sauce for an irresistible finishing touch. Garnished with sliced green onions and optional sesame seeds, this recipe is a stunning, protein-packed meal that’s as visually impressive as it is delicious. Quick to prepare with just 20 minutes of prep time, this dish is perfect for weeknight dinners or special occasions alike!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1 pound flank steak
- 0.25 cup soy sauce
- 3 tablespoons honey
- 1 tablespoon (grated) fresh ginger
- 2 cloves (minced) garlic
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon red chili flakes
- 2 stalks (sliced, for garnish) green onions
- 1 teaspoon (optional, for garnish) sesame seeds
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes.
Place the sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, apple cider vinegar, and red chili flakes to create the marinade.
Pat the flank steak dry with paper towels and season lightly with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of ground black pepper.
Place the steak in a resealable plastic bag or shallow dish. Pour half of the marinade over the steak, reserving the rest for later. Seal the bag or cover the dish, and let it marinate at room temperature for 15-20 minutes or refrigerate for up to 4 hours.
Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat.
Remove the steak from the marinade, letting any excess drip off. Sear the steak in the hot pan for 4-5 minutes per side, depending on your preferred doneness. Use a meat thermometer if desired (130°F for medium-rare).
Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing against the grain.
While the steak rests, take the reserved marinade and warm it in a small saucepan over low heat until slightly thickened (1-2 minutes).
Plate the roasted sweet potatoes and sliced steak. Drizzle the warm marinade over the dish.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 7819 mg | 340% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 75.9 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
