Description

Craving a hearty, restaurant-quality meal that’s quick enough for a busy weeknight? What if you could sear tender sirloin steaks, whip up a tangy beer sauce, and roast sweet potatoes with crispy onions in under 40 minutes? Steak with Beer Sauce and Sweet Potatoes is your answer—a bold, satisfying dish that pairs juicy beef with a sweet-savory vegetable side and a rich, mustardy sauce

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Sweet potatoes (2 medium, cut into 1/2-inch-thick wedges): Add sweet, hearty texture and roast to caramelized perfection. Sub: Yukon gold potatoes or butternut squash.
Red onion (1, cut in half through the root end, unpeeled): Roasts to sweet, crispy goodness, adding depth. Sub: Yellow onion or shallots.
Extra-virgin olive oil (3 tablespoons): Helps roast veggies and sear steaks for rich flavor. Sub: Avocado oil or vegetable oil.
Kosher salt and freshly ground pepper: Enhance all flavors and create a savory crust on the steaks. Sub: Sea salt or low-sodium alternatives.
Boneless beef sirloin steaks (4, about 6 ounces each): Lean, tender cuts that cook quickly. Sub: Ribeye, flank steak, or plant-based steaks for vegetarian.
Lager-style beer (1 cup): Forms the base of the sauce, adding malty depth (alcohol cooks off). Sub: Non-alcoholic beer, beef broth, or apple juice.
Whole-grain Dijon mustard (1 tablespoon): Adds tangy, spicy complexity to the sauce. Sub: Regular Dijon or spicy brown mustard.
Apple cider vinegar (2 teaspoons): Brings bright, tangy balance to the sauce. Sub: White wine vinegar or lemon juice.
Honey (2 teaspoons): Adds subtle sweetness to the sauce. Sub: Maple syrup or agave nectar.
Unsalted butter (1 tablespoon): Creates a silky, rich sauce finish. Sub: Olive oil or vegan butter.
Fresh parsley (2 tablespoons, chopped): Adds a fresh, green garnish. Sub: Cilantro or chives.

These ingredients are easy to find, and many are pantry staples. The mix of lean protein, nutrient-rich sweet potatoes, and flavorful sauce makes this a wholesome, satisfying meal.

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Instructions

Roast the veggies: Toss 2 medium sweet potatoes (cut into 1/2-inch wedges) and 1 red onion (halved, unpeeled) with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a few grinds of pepper on a rimmed baking sheet. Arrange onion cut-side down. Roast, flipping halfway, until sweet potatoes are tender and onion is browned and crisp, 25-30 minutes. Tip: Cut wedges evenly for consistent roasting, and don’t crowd the pan for crispiness.
Season the steaks: Season 4 sirloin steaks (6 ounces each) with kosher salt and freshly ground pepper on both sides. Tip: Pat steaks dry with paper towels for a better sear.
Sear the steaks: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add the steaks and cook until browned, 3-4 minutes per side for medium-rare (135°F internally). Transfer to a plate and tent with foil to rest. Tip: Don’t move steaks while searing to get a nice crust.
Make the beer sauce: Remove the skillet from heat and add 1 cup lager-style beer, scraping up browned bits. Stir in 1 tablespoon whole-grain Dijon mustard. Return to medium-low heat and simmer until slightly syrupy, 1-2 minutes. Add 2 teaspoons apple cider vinegar, 2 teaspoons honey, and any juices from the resting steaks; season with 1/4 teaspoon salt. Remove from heat and stir in 1 tablespoon butter until melted. Tip: Simmer gently to avoid over-reducing the sauce.
Prep the onion: Peel and slice the roasted red onion into wedges or strips. Tip: Remove papery skin carefully to keep onion pieces intact.