Garlic Butter Steak Bowl With Sweet Potatoes and Chimichurri

This garlic butter steak bowl is the dinner I make when I want something that actually fills everyone up. Sirloin bites cooked in garlic butter, roasted sweet potatoes, and a spoonful of chimichurri over rice. It comes together in under an hour and tastes like way more effort than it actually takes.

I started making steak bowls on Sunday nights a few years back, mostly because my husband kept asking for “something with meat that isn’t just chicken again.” My son used to pick around the sweet potatoes until I started roasting them with smoked paprika, and now he asks for extra. My go-to trick is prepping the chimichurri while the sweet potatoes roast, so nothing sits around getting cold.

Once the steak hits the pan, the whole kitchen smells like garlic and butter, and that’s usually when everyone starts hovering near the stove. Grab your ingredients and let’s get the sweet potatoes in the oven first, since they take the longest.

Ingredients for Garlic Butter Steak Bowl

Here’s what I use for this one, plus a couple of swaps that work well if you’re missing something. Nothing here is fussy, and most of it you probably already have.

For the sweet potatoes

• 3 to 4 sweet potatoes, peeled and cubed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (my go-to for adding depth without heat)

For the steak bites

• 2 pounds sirloin, cut into cubes
• 1 tablespoon extra virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons butter
• 3 cloves garlic, crushed
• 2 tablespoons chopped fresh parsley

For serving

• 4 cups cooked rice, quinoa, or greens
• quick pickled onions
• chimichurri sauce
• sliced avocado
• toasted pepitas

In my experience, sirloin is the best balance of price and tenderness for this recipe, but flank or flat iron steak both work if that’s what’s on sale.

Step-by-Step Instructions

I always start the sweet potatoes first since they take the longest, then use that oven time to prep the steak and chimichurri.

1. Heat the oven to 425°F and line a sheet pan with parchment paper.
2. Toss the cubed sweet potatoes with the olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated. Spread into a single layer on the sheet pan.
3. Roast the sweet potatoes for 20 to 25 minutes, turning once halfway through, until tender and lightly browned at the edges.
4. Pat the cubed sirloin dry with paper towels. In a large bowl, toss the steak with the olive oil, kosher salt, black pepper, and garlic powder.
5. In a large skillet over medium-high heat, sear the steak in a single layer, working in batches if your pan is small, for 2 to 3 minutes per side until a deep brown crust forms.
   Don’t crowd the pan when searing the steak. If the pieces are touching, they’ll steam instead of getting that crust, and you’ll lose a lot of the flavor.
6. Lower the heat to medium-low and add the butter and crushed garlic to the same skillet. Toss the steak in the garlic butter for 1 to 2 minutes, until the garlic turns fragrant, then stir in the fresh parsley. Take the pan off the heat.
7. Build the bowls with rice, quinoa, or greens as the base. Add the roasted sweet potatoes and steak, then spoon any extra garlic butter from the pan over the top.
8. Finish each bowl with quick pickled onions and chimichurri sauce. Top with sliced avocado and toasted pepitas and serve right away.

Rachel Collins

Garlic Butter Steak Bowl With Sweet Potatoes and Chimichurri

Seared garlic butter steak bites with roasted sweet potatoes, rice, and fresh chimichurri, all in one bowl.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 portions

Course: Lunch, Main Course

Cuisine: American, Fusion

Calories: 780

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 sweet potatoes peeled and cubed (3 to 4, depending on size)
• 2 tbsp extra virgin olive oil for sweet potatoes
• 1 tsp kosher salt for sweet potatoes
• 1/2 tsp black pepper for sweet potatoes
• 1/2 tsp garlic powder for sweet potatoes
• 1/2 tsp smoked paprika
• 2 lbs sirloin cut into cubes
• 1 tbsp extra virgin olive oil for steak
• 2 tsp kosher salt for steak
• 1 tsp black pepper for steak
• 1 tsp garlic powder for steak
• 2 tbsp butter
• 3 garlic cloves crushed
• 2 tbsp fresh parsley chopped
• 4 cups cooked rice, quinoa, or greens for serving
• quick pickled onions for serving
• chimichurri sauce for serving
• avocado sliced, for serving
• pepitas toasted, for serving

Equipment

• Sheet pan
• Large skillet

Method

 

1. Heat the oven to 425°F and line a sheet pan with parchment paper.
2. Toss the cubed sweet potatoes with the olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated. Spread into a single layer on the sheet pan.
3. Roast the sweet potatoes for 20 to 25 minutes, turning once halfway through, until tender and lightly browned at the edges.
4. Pat the cubed sirloin dry with paper towels. In a large bowl, toss the steak with the olive oil, kosher salt, black pepper, and garlic powder.
5. In a large skillet over medium-high heat, sear the steak in a single layer, working in batches if needed, for 2 to 3 minutes per side.

   Don’t crowd the pan when searing the steak. If the pieces are touching, they’ll steam instead of getting that crust, and you’ll lose a lot of the flavor.
6. Lower the heat to medium-low and add the butter and crushed garlic to the same skillet. Toss the steak in the garlic butter for 1 to 2 minutes, until the garlic turns fragrant, then stir in the fresh parsley. Take off heat.
7. Build the bowls with rice, quinoa, or greens as the base. Add the roasted sweet potatoes and steak, then spoon any extra garlic butter from the pan over the top.
8. Finish each bowl with quick pickled onions and chimichurri sauce. Top with sliced avocado and toasted pepitas and serve right away.

Nutrition

Calories: 780kcalCarbohydrates: 62gProtein: 42gFat: 40gSodium: 1320mgFiber: 9gSugar: 11g

Notes

Swap sirloin for flank or flat iron steak if preferred. Chimichurri can be made ahead and stored in the fridge. Keep avocado separate until serving to prevent browning. Contains dairy (butter); confirm chimichurri and pickled onion recipes for other allergens.

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What to Serve With Garlic Butter Steak Bowl

A few sides round this bowl out nicely if you want to stretch it further or feed a crowd.

• Crusty bread: Good for scooping up any leftover garlic butter from the bowl.
• Simple green salad: A light, acidic salad balances the richness of the steak and butter.
• Grilled corn: Adds a sweet, smoky note that plays well with the chimichurri.
• Sparkling water with lime: Cuts through the richness between bites, especially in warmer months.

Storage & Serving Tips

Store leftover steak, sweet potatoes, and rice in separate airtight containers in the fridge for up to 4 days. Keep the chimichurri and avocado separate until you’re ready to eat, since avocado browns quickly.

To reheat, warm the steak and sweet potatoes in a skillet over medium heat for a few minutes, or microwave in short bursts so the steak doesn’t overcook. Add the chimichurri and avocado fresh after reheating.

This bowl is easy to customize based on what’s in the fridge. Swap the rice for quinoa or cauliflower rice, use chicken thighs instead of steak, or wrap everything in a warm tortilla for a quick burrito instead of a bowl.

Note: contains dairy (butter) and this recipe as written is gluten-free if all serving bases and add-ins are confirmed GF. Confirm your specific chimichurri and pickled onion recipes don’t introduce gluten or other allergens.

My Favorite Sauces for Garlic Butter Steak Bowl

Chimichurri is already built into this recipe, but if you like having options on the table, these are a few other sauces I reach for with garlic butter steak.

• Chermoula: I love swapping this in when I want something warmer and more aromatic. It trades the parsley, oregano, and vinegar in classic chimichurri for cilantro, cumin, and lemon, and it’s especially good if you’re grilling the steak over charcoal.
• Café de Paris butter: This is a compound butter loaded with herbs, garlic, and spices that I melt right over the hot steak for extra richness. I like making a batch ahead of time since it freezes well for months.
• Salsa verde: A bright, herby sauce that’s close in spirit to chimichurri, but I add capers and a little anchovy for a briny kick that plays off the sweetness of the roasted sweet potatoes.
• Black garlic chimichurri: My twist on the classic. Aged black garlic brings a mellow sweetness and deep umami that works well with both the herbs and the steak.
• Caper sherry vinegar sauce: A smoother, blended take on chimichurri made with sherry vinegar and capers. I especially like this one alongside crispy fries or a simple green salad.

Conclusion