Why I Love This Recipe

Steak and potatoes will forever be a good idea, but this version feels a little more fun than your usual steak dinner. The sweet potatoes get a head start in the oven with red onion so they have plenty of time to caramelize, then the garlicky rosemary steak bites join the pan for just the last few minutes. And we need to talk about the rosemary balsamic glaze because that might be my favorite part. It’s tangy, a little sweet from the maple syrup, and SO good drizzled over both the steak and sweet potatoes. You get the cozy steak-and-potatoes situation, but everything comes together on one sheet pan in under an hour.

Enjoying The Leftovers

If I have steak left the next day, I’m turning it into a bowl. Warm up the sweet potatoes and onions, add the sliced steak, and drizzle the extra balsamic glaze over everything. You could even throw in some arugula or spinach to turn the leftovers into an easy steak salad situation.

Storing

Let the steak, sweet potatoes, and onions cool before transferring them to an airtight container. Store in the refrigerator for up to 4 days. I recommend keeping any leftover rosemary balsamic glaze in a separate container so you can reheat everything without making the vegetables soggy.

Reheating

For the best texture, reheat the sweet potatoes and onions in a 375°F oven or air fryer until hot and starting to crisp again. Add the steak toward the very end so it has just enough time to warm through without overcooking. Reheat the glaze separately over low heat or in short microwave intervals, then drizzle it over everything before eating.

A few tips before you start

Dry the steak really well

  • This makes such a difference! Excess moisture on the steak creates steam, which makes it harder to get those browned edges. Pat the pieces thoroughly with paper towels before adding the oil and seasonings

Keep the steak pieces similar in size

  •  Aim for roughly 1 1/2-inch cubes so the steak cooks at about the same rate. Smaller pieces will cook much faster, so keeping everything uniform makes it easier to hit your preferred doneness

Add the glaze at the very end

  •  Drizzling the balsamic glaze over everything before roasting would add moisture and make it harder for the sweet potatoes and steak to brown. Keep it separate and spoon it over everything right before serving
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Sheet Pan Rosemary Balsamic Steak Bites and Sweet Potatoes

Steak and potatoes, but with sweet potatoes, lots of rosemary and garlic, and a balsamic glaze you'll want to drizzle over everything. Giving the vegetables a head start means the sweet potatoes have time to get tender and caramelized without overcooking the steak. Add those juicy steak bites for the last few minutes, finish everything with the warm glaze, and dinner is done.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

For the sweet potatoes and onion
  • 2 large sweet potatoes, cut into 1/2-inch cubes
  • 1 medium red onion, cut into 1-inch pieces
  • 2 tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 3/4 tsp salt
  • 1/4 tsp black pepper
For the steak bites
  • 2 lbs top sirloin steak, cut into 1 1/2-inch cubes
  • 1 tbsp avocado oil
  • 4 cloves garlic, minced
  • 1/2 tbsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 3/4 tsp salt
  • 1/4 tsp black pepper
For the rosemary balsamic glaze
  • 1 tbsp butter
  • 1 clove garlic, grated
  • 1/3 cup balsamic vinegar
  • 1/2 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp dried rosemary
  • Pinch of salt
  • Black pepper, to taste
US – M

Instructions

  • Preheat the oven to 425°F. Lightly grease a large sheet pan or line with parchment paper.
  • Add the sweet potatoes and red onion to the prepared sheet pan. Drizzle with the avocado oil and season with the garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
  • Spread the sweet potatoes and onion into a single layer, leaving some space between everything so the vegetables can roast rather than steam.
  • Roast for 20 minutes, then remove the sheet pan from the oven and toss the potatoes and onions.
  • While the vegetables roast, pat the steak very dry with paper towels. Add to a large bowl with the avocado oil, minced garlic, rosemary, garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated and let sit while the vegetables finish their initial roast.
  • Move the sweet potatoes and onions around the sheet pan to create space for the steak. Add the steak bites in a single layer, leaving as much room between the pieces as possible.
  • Return the sheet pan to the oven and roast for 6-9 minutes, depending on the size of the steak bites and your preferred doneness.
  • For additional browning, switch the oven to broil and broil for 1-2 minutes, watching closely so the steak doesn’t overcook.
  • While the steak cooks, make the rosemary balsamic glaze. Melt the butter in a small saucepan over medium heat. Add the grated garlic and cook for about 30 seconds, until fragrant.
  • Add the balsamic vinegar, Dijon mustard, maple syrup, rosemary, salt, and black pepper. Whisk to combine and bring to a gentle simmer. Cook for 4-6 minutes, stirring occasionally, until the glaze has reduced and is slightly syrupy. Keep in mind that it will continue to thicken as it cools.
  • Drizzle the warm rosemary balsamic glaze over the steak bites, sweet potatoes, and onions just before serving.

Equipment

large baking sheet
mixing bowls
measuring cups
cutting board

Nutrition Per Serving

Calories: 372kcal | Carbohydrates: 23g | Protein: 36g | Fat: 14g | Fiber: 3g