Crispy Accordion Sweet Potatoes with Garlic Butter Steak Step-by-step instructions

Before you start

Before starting, take the steak out of the refrigerator and let it sit at room temperature for 20 to 30 minutes, but no longer. Pat the steak cubes dry with paper towels to ensure a good sear. Heat the oven to 410°F (210°C) and line a baking sheet with parchment paper.

Set up your cutting board with chopsticks and a sharp chef's knife. Measure out the olive oil, parmesan, salt, pepper, butter, garlic, and thyme so everything is ready to go. The cooking moves quickly once the skillet is hot.

Instructions

Prep and Roast

1. 1Prepare the Accordion Sweet Potatoes
   Heat the oven to 410°F (210°C). Line a baking sheet with parchment paper. Place one sweet potato between two chopsticks on a cutting board. Make straight cuts across the potato, about 1/4 inch apart, stopping when the knife hits the chopsticks. Flip the potato and make diagonal cuts at a 45-degree angle, again stopping at the chopsticks. Repeat with the second potato. Gently stretch the potatoes to open the accordion slits.
   Look for The potato fans open like an accordion, with slits visible but the base intact.
   Tip Chopsticks prevent cutting all the way through, keeping the potato in one piece.
2. 2Season and Roast the Potatoes
   Brush the potatoes all over with olive oil, getting into the slits. Sprinkle with half of the grated parmesan, pressing it gently into the cuts. Place the potatoes on the prepared baking sheet. Roast for 30 minutes, until the edges are deeply caramelized and blistered. Remove from the oven and set aside.
   Look for The potatoes are golden brown, crisp at the edges, and the parmesan is melted and browned.
   Tip Roast on the middle rack for even browning. Don't overcrowd the sheet.

At the end of this phase, the sweet potatoes are golden brown with deeply caramelized edges, and the parmesan has melted into a crispy, nutty crust. The potatoes should be tender when pierced with a fork but crisp on the surface.

The kitchen smells of roasted sweet potato and toasted cheese. Before moving on, make sure the potatoes are fully cooked through—they should yield easily to a knife with no hard center.

Sear and Sauce

3. 3Sear the Steak Cubes
   While the potatoes roast, pat the steak cubes dry with paper towels. Season generously with salt and pepper. Heat a large cast iron skillet over high heat until smoking. Add the steak cubes in a single layer, working in batches if needed. Sear for 2 minutes, without moving, until a deep brown crust forms. Turn the cubes and sear on the other side for 1 to 2 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for 3 minutes before slicing.
   Look for The steak cubes are deeply browned on all sides and release easily from the pan.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Patting the beef dry ensures a good sear. Don't crowd the pan.
4. 4Make the Garlic Herb Butter
   Reduce the heat to medium-low. Add the butter, minced garlic, and fresh thyme to the skillet. Stir constantly for 1 to 2 minutes, until the butter is foaming and the garlic is fragrant but not browned. The garlic should be soft and golden.
   Look for The butter is bubbling, the garlic is aromatic, and the thyme leaves are crisp.
   Tip Keep the heat low to avoid burning the garlic, which turns bitter.
5. 5Combine Steak and Potatoes in the Skillet
   Add the roasted accordion sweet potatoes to the skillet with the steak and garlic butter. Gently toss everything together, spooning the butter over the potatoes and steak. Cook for 1 to 2 minutes, until the potatoes are coated and heated through. Remove from the heat and let the steak rest for at least 3 minutes before serving.
   Look for The potatoes are glistening with butter, and the steak is coated in garlicky goodness.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Toss gently to keep the potato accordions intact.

The steak cubes are deeply browned on all sides with a crust that releases easily from the pan. The butter is foaming and the garlic is fragrant but not colored. The potatoes are in the skillet, coated with the garlic herb butter. The sizzle is lively, and the aroma is rich and savory. The steak should be at 135°F (57°C) for medium-rare; if it's not, continue cooking for another minute.

Finish and Serve

6. 6Finish and Serve
   Sprinkle the remaining parmesan over the skillet. Spoon the garlic butter from the pan over the top. Serve hot, with extra parmesan on the side if desired.
   Look for The parmesan melts slightly over the hot steak and potatoes, and the butter pools in the pan.
   Tip Serve directly from the skillet for a rustic presentation.

The parmesan is sprinkled over the hot skillet, melting slightly into the butter. The potatoes are glistening, and the steak is tender. The dish is ready to serve immediately, with the butter pooling in the pan. The texture should be crisp-tender, and the flavor should be a balance of sweet, salty, and savory. Let the steak rest for at least 3 minutes before serving to ensure juiciness.

Common mistakes

A common mistake is cutting the potatoes too close together, which makes them fall apart when stretched. Keep the cuts about 1/4 inch apart and use the chopsticks as a guide.

Another pitfall is overcrowding the skillet when searing the steak—this lowers the temperature and steams the meat instead of browning it. Work in batches if necessary. Finally, don't add the garlic too early; it burns quickly and turns bitter. Keep the heat low when making the butter sauce.

How to tell it’s done

The sweet potatoes are done when the edges are deeply caramelized, blistered, and crisp to the touch. The steak should reach an internal temperature of at least 145°F (63°C) for food safety, but for the best texture, aim for 135°F (57°C) for medium-rare and let it rest for 3 minutes; the temperature will rise another 5 to 10 degrees during resting.

The garlic butter should be fragrant and the garlic soft, not browned. The dish is ready when the potatoes are coated in butter and the steak is tender.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest