Curried Sirloin Steak with Roasted Sweet Potatoes and Cilantro Yogurt

This curried sirloin steak recipe brings together tender seared steak, caramelized roasted sweet potatoes and a rich, creamy tomato-curry sauce. The dish is finished with a bright cilantro yogurt drizzle that adds a cooling contrast to the warm spices.

Perfect for a weeknight dinner, this meal is packed with protein and vegetables, all cooked in one pan for easy cleanup. The combination of sweet roasted potatoes and savory curry sauce will become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Roughly chop cilantro.
2. On a baking sheet, toss sweet potatoes and onion with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3. Meanwhile, pat steak dry with paper towels; season all over with half the curry powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear until golden brown, about 2 minutes per side. Transfer steak to a plate.
4. Add tomato paste and remaining curry powder to the same pan over medium-high heat. Cook, stirring constantly, until fragrant, 30-60 seconds. Stir in spinach, stock concentrate, sour cream and ½ cup water. Bring to a boil, then reduce heat to low. Return steak to pan, cover and simmer until cooked through, 4-6 minutes. Turn off heat; stir in 1 tablespoon butter. Season with salt and pepper.
5. In a small bowl, combine yogurt, half the cilantro, salt and pepper. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
6. Divide sweet potato mixture and steak curry between shallow bowls. Top with cilantro yogurt and sprinkle with remaining cilantro. Serve.

Recipe Tips

FAQ

Can I use chicken instead of steak?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed.

Can I make this dish dairy-free?

Substitute sour cream and yogurt with dairy-free alternatives and use oil instead of butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.