Garlic Butter Steak and Sweet Potato Chips
Steak night always feels like a bit of a treat, but it doesn’t have to mean spending hours in the kitchen.
This is one of those dinners I make when I want something that feels special without making a huge mess.
The first time I paired steak with sweet potato chips instead of regular fries, I wasn’t sure everyone would be on board.
They disappeared so quickly that now it’s the version everyone asks for.
The steak is cooked until it’s juicy with a golden crust, then finished with plenty of garlic butter that melts right over the top.
The sweet potato chips come out crisp around the edges, soft in the middle, and they’re perfect for soaking up every bit of buttery garlic left on the plate.
It’s simple food, but sometimes that’s exactly what you want after a long day.
Why You’ll Love This Recipe
- Juicy steak with plenty of garlic butter.
- Crispy homemade sweet potato chips.
- Simple ingredients you probably already have.
- Ready in around 40 minutes.
- Perfect for an easy weekend dinner.
- Feels like restaurant food without the price.
Ingredients
For the Steak
- 2 sirloin steaks
- Salt and black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
For the Sweet Potato Chips
- 2 large sweet potatoes, cut into chips
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper
How to Make It
1. Cook the chips
Toss the sweet potato chips with the olive oil, paprika, garlic powder, salt, and pepper. Spread them out on a baking tray and roast until they’re golden with crispy edges, turning them halfway through.
2. Cook the steak
Pat the steaks dry and season well with salt and pepper. Heat a frying pan until it’s very hot, then cook the steaks to your preferred doneness.
3. Make the garlic butter
Lower the heat, add the butter and garlic to the pan, and spoon the melted butter over the steaks for a minute or two. Stir in the parsley at the end.
4. Rest and serve
Let the steaks rest for a few minutes before slicing. Serve with the sweet potato chips and pour any extra garlic butter from the pan over the top.
Tips
- Let the steak come to room temperature before cooking.
- Don’t overcrowd the tray or the chips won’t crisp up properly.
- Resting the steak makes a big difference, so don’t skip it.
- Fresh garlic gives the best flavor in the butter.
What to Serve With It
- Garden peas
- Garlic mushrooms
- Roasted broccoli
- Peppercorn sauce
- Simple green salad
- Grilled asparagus
Storage
Store leftovers in the fridge for up to 3 days. Reheat the steak gently to keep it tender, and warm the sweet potato chips in the oven or air fryer so they crisp up again.
Frequently Asked Questions
Can I use another cut of steak?
Yes. Ribeye, rump, or New York strip all work well.
Can I cook the chips in the air fryer?
Absolutely. They usually cook a little faster and come out extra crispy.
How do I know when the steak is done?
A meat thermometer is the easiest way. Medium-rare is around 54°C before resting.
Can I make the garlic butter ahead of time?
Yes. Mix softened butter with garlic and parsley, then keep it in the fridge until you’re ready to cook.
Final Thoughts
This is one of those dinners that looks like you put in a lot more effort than you actually did.
The juicy steak, crispy sweet potato chips, and buttery garlic sauce all work so well together, and it’s the sort of meal people get excited about the minute it hits the table.
If there’s any garlic butter left in the pan, don’t waste it. Spoon every last drop over the steak and chips.
