Ingredients:

  • 1.5 lbs sirloin steak, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 medium bell peppers, chopped into 1-inch pieces
  • 2 tbsp avocado oil
  • 3 cloves fresh garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Pat the steak cubes completely dry with paper towels. In a bowl, toss the steak with olive oil, garlic powder, smoked paprika, sea salt, and cracked black pepper.
  2. Heat a cast iron skillet over medium-high heat until the oil shimmers. Add the steak in a single layer and sear for 2–3 minutes per side until a deep mahogany crust forms. Remove steak to a plate and let it rest.
  3. In the same skillet using the residual beef fat, add avocado oil if needed. Add the diced sweet potatoes and cook undisturbed for 3–4 minutes to sear, then stir and cook for another 5–7 minutes until fork-tender.
  4. Stir in the chopped bell peppers and minced garlic. Sauté for 3–4 minutes until the peppers are bright and slightly softened.
  5. Return the steak bites and any accumulated juices to the pan. Stir in fresh parsley and lemon juice to finish.