Juicy oranges and fragrant rosemary join forces in this weeknight-friendly one-pan orange rosemary steak roasted with tender sweet potatoes in an incredible orange rosemary sauce!
Raising the “steaks” on the Monday dinner game starts right now. You KNOW that means it’s about to go down in one pan dinner land around here.
Also going down the path of juicy seared steaks in a buttery rosemary orange sauce with tons ‘o tender little sweet potato cubes stuffed into every spare inch. ??
I don’t know how it is in your neck of the woods, but the weather just recently changed to those picture-perfect crisp fall Wisconsin days here and I am feeling ALLLL the cozy food on instant repeat for the rest of all time, period.
And if that means cozy steak dinners on the agenda……So. Be. It. ??
Let’s review the important details regarding this orange rosemary steak, guys. First and foremost: ONE POT. It’s just how it’s done. Secondly, it’s 30 minutes one ‘n’ done. Thirdly, it’s literally maybe one armful of ingredients. Use the other arm to dig out your trusty cast iron skillet.
First, we brown the sweet potatoes. We just wanna get a little color on ’em and then we will finish them off in the oven later. That’s 1/3 of the components DONE.
Next, we’re gonna get a good sear on our steak. Sear both sides in good ‘ol butter + olive oil until it’s super caramelized on both sides.
SAUCE. Drain the grease, and throw down some garlic, orange juice, honey, Dijon, and tons ‘o fresh rosemary and let it all cook down and reduce for a few minutes. Then, you can go one of two ways: You can nestle the sweet potatoes back into the pan and throw the steak in there too IF you like a more well-done steak.
If you like your steak on the rarer side, keep it warm elsewhere and just roast off the sweet potatoes a few extra minutes until they’re crispy and tender. Throw some extra orange wedges on top too if you’re feelin’ it. Then, cut your steak into strips and nestle it back into ALL that goodness you are about to not-so-accidentally fall face-first into.
Did someone just scream freakin steak dinner GOALS?? Yes, that was most likely me. For real, the flavors play SO incredibly well together in this orange rosemary steak, guys. You can’t go wrong.
Except if you don’t put this on the fall dinner agenda at least twice a week. Then things could go very wrong and you will be very sad.
One-Pan Orange Rosemary Steak and Sweet Potatoes
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- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 large sweet potato, peeled and cut into 1-in cubes
- Salt and pepper to taste
- 1 (2 lb) bottom round steak, fat trimmed
- 2 cloves garlic, minced
- 1/2 cup freshly-squeezed orange juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh rosemary
- Extra orange wedges for serving, optional
- Heat a large cast-iron skillet over medium high heat then add 1 tablespoon butter and 1 tablespoon oil. Saute sweet potatoes, stirring occasionally until browned and almost tender. Transfer to a bowl and set aside.
- Pat steak dry and season both sides with salt and pepper. Add remaining butter and oil to pan over medium-high heat then add steak once pan is hot. Sear steak 2-3 minutes on both sides until golden-brown then transfer to a plate (steak will not be fully done yet)
- Drain grease from pan and add garlic to remaining pan drippings, sauteeing 1-2 minutes until fragrant. Add orange juice, honey, mustard, and rosemary and bring to a low simmer over medium-high heat, stirring occasionally until sauce is reduced and thickened.
- Toss sweet potatoes back into pan and into the sauce. Nestle steak into the sweet potatoes and spoon some of the sauce over top. Place skillet in oven and roast at 375F 8-10 minutes until sweet potatoes are tender and steak reaches your desired temp (NOTE: if you prefer your steak more on the rare side, do not cook a second time in oven and keep warm elsewhere OR remove the steak from the oven a bit earlier and keep cooking the sweet potatoes until they are tender)
- Let steak rest 10 minutes then slice against the grain and serve with the sweet potatoes, orange sauce, and additional orange wedges if desired. Enjoy!