By now, it’s common knowledge that I love to eat. (And yes, I have indeed eaten all of the foods you see on my social media.) But little know fact – I also love to cook! I won’t say I’m a cooking channel-level chef but that’s what I love about being at home in my own kitchen… you don’t have to be a culinary whiz, especially when you’re working with gear that makes cooking up something special a breeze.
I recently upped the ante on my cookware with KitchenAid®’s 10-pc Stainless Steel set and – y’all – I am feeling pretty darn awesome. The stainless steel set is dishwasher-safe, oven-safe up to 500°F, features an induction capable stay-flat base, and etched measurement markings! Plus, the pieces are just plain gorgeous!
Giving this set a go, I decided to make one of my favorite quick “omg-I’m-so-hungry-need-food-now” recipes: Sweet & Spicy Steak Tips with Sriracha Honey-Glazed Sweet Potatoes! Sounds good, right? It is… and it’s a breeze to make! My old cookware took me a bit longer but with the new stainless steel KitchenAid® set got this meal from the stove to my stomach in record time.
So without further ado, here’s the recipe…
Sweet & Spicy Steak Tips with Sriracha Honey-Glazed Sweet PotatoesPrint This
- 0.5lb Lean Steak (just about any cut will work)
- 2-3 medium-sized sweet potatoes (or yams)
- 2 tbsp Ground Cinnamon
- 1 tbsp Ground Cumin
- 1.5 tbsp Fine Salt
- 1 small Jalapeno
- 1 tbsp paprika
- Ground Pepper
- Olive Oil
- 1 tbsp Butter
1. Pre-heat oven to 375°F.
2. Cube sweet potatoes. I usually do this by slicing the sweet potatoes width-wise to create small “rounds” and then stacking the rounds and cutting width- and length-wide to create small bites.
3. Toss the cubed sweet potatoes in a bowl with olive oil (one swift drizzle usually works fine) and a little ground pepper.
4. Line a small pan with a baking sheet and place the sweet potatoes on the pan in one even layer.
5. Bake for 30 minutes until tender.
6. Transfer baked sweet potatoes to a small skillet (I used my KitchenAid® Stainless Steel 8-inch Skillet) on low heat.
7. Add in 1 tbsp butter and 1 tbsp of ground cinnamon. Generously drizzle with honey and sriracha. Stir and let simmer for 1 minute.
8. Remove from heat, let sit for 2-3 minutes to set “glaze” before transferring to your serving plate.
1. Drizzle a medium-sized skillet with olive oil and set the stove to high heat. (I used my KitchenAid® Staineless Steel 10-inch Skillet)
2. Once the skillet is hot, toss in the steak tips. Sear for 1 minute without touching.
3. Turn heat down to low and flip the steak tips over.
4. In a small bowl or ramekin, mix together the ground cumin, fine salt, and 1 tbsp ground cinnamon. Sprinkle this mix liberally over steak tips.
5. Place the lid on the skillet and let the steak tips cook on low heat for 10 minutes. This will allow it to cook in its own juices. Do not rotate.
6. After 10 minutes, turn off heat and let the steak sit for another 3-4 minutes. It will be extremely juicy and tender.
7. Plate it any way you like! I placed the steak and sweet potatoes over a bed of baby spinach and topped with a fried egg.
What do you think? If you try this at home, let me know how it turns out!
Special thanks to KitchenAid® for sponsoring this blog post! If you’d like to see the full range of KitchenAid® products, check out their site!