Balsamic Glazed Sirloin Steak with Roasted Sweet Potato Wedges and Green Salad

This dish brings together the hearty satisfaction of a perfectly seared steak with the natural sweetness of roasted sweet potatoes and the brightness of a simple green salad. The balsamic glaze adds a tangy depth that elevates the caramelized onions into a luscious sauce, making every bite a balance of savory and sweet.

Whether you’re cooking for a family dinner or a special occasion, this meal is both approachable and impressive. The steak is cooked to your liking, the wedges turn crispy in the oven and the salad offers a fresh counterpoint. It’s a complete plate that will please everyone at the table.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry the sweet potatoes, then cut them into ½-inch thick wedges. On a baking sheet, toss the wedges with 2 teaspoons of fry seasoning, a drizzle of olive oil, salt and pepper. Roast for about 25 minutes, flipping halfway through, until tender and golden.
2. While the potatoes roast, halve, peel and dice the red onion. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and cook, stirring occasionally, until browned and soft, about 10-12 minutes. If the onion starts to burn, add a splash of water and reduce the heat to medium. Season with salt and pepper, then transfer to a plate and set aside.
3. Wipe the pan clean with a paper towel. Heat another drizzle of oil over medium-high heat. Pat the steak dry with paper towels and season all over with salt, pepper and the remaining fry seasoning. Cook the steak to your desired doneness, about 4-6 minutes per side for medium-rare. Remove from the pan and let rest on a plate.
4. While the steak rests, pour 1 teaspoon of balsamic glaze into a large bowl and set aside for the salad dressing. Reduce the heat under the pan to low. Add ¼ cup water to the pan and scrape up any browned bits from the bottom. Stir in the beef stock concentrate, the remaining balsamic glaze and the cooked onions. Add 2 tablespoons of butter and stir until melted. Season with salt and pepper, then remove from heat. (If some eaters don’t like onions, you can leave them out of the sauce and serve them on the side.)
5. Add the mixed greens to the bowl with the reserved balsamic glaze. Drizzle with a little olive oil, season with salt and pepper and toss to combine.
6. Pour any juices that have collected from the resting steak into the sauce and stir to combine. Slice the steak against the grain. Divide the sweet potato wedges, salad and sliced steak among plates. Spoon the sauce over the steak and serve. If you reserved the onions, offer them on the side for those who want them.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or flank steak. Adjust cooking time based on thickness and desired doneness.

What can I use instead of balsamic glaze?

You can make a quick glaze by simmering ½ cup balsamic vinegar with 1-2 tablespoons of sugar until thickened, about 10 minutes.

How do I store leftovers?

Store leftover steak, sweet potatoes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and potatoes gently in a pan or oven.