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.