Steak Bites with Sweet Potatoes and Curry Aioli

• •
  Mayonnaise, Regular(180g)
• •
  Garlic(360g)
• •
  Curry Powder, Ground(5g)
• •
  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Sweet Potato, Baked, Flesh Only(680g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

• •
  Beef Sirloin, Top(907g)
• •
  2 teaspoons kosher salt
• •
  Freshly Cracked Black Pepper, To Taste
• •
  Cilantro, Fresh

Instructions

1. 1Combine the mayonnaise, fresh garlic, and curry powder in a small bowl, stirring until smooth. Set the curry aioli aside.
2. 2Cut the top sirloin steak into bite-sized cubes and season all over with salt and pepper.
3. 3Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the sweet potato flesh in a single layer and cook undisturbed for 3 minutes until golden brown on the bottom, then stir and cook another 10–12 minutes over medium-high heat until fork-tender. Transfer to a plate.
4. 4Add the remaining 2 tablespoons of olive oil to the same skillet and increase heat to high. Working in batches to avoid crowding, add the steak cubes in a single layer without touching and cook undisturbed for 1–2 minutes per side over high heat until browned on the exterior and cooked to your desired doneness (aim for 130–135°F internal temperature for medium-rare).
5. 5Return the sweet potatoes to the skillet with the steak, add the remaining minced fresh garlic, and cook stirring constantly for 1–2 minutes over medium-high heat until the garlic becomes fragrant.
6. 6Divide the steak and sweet potato mixture evenly into 4 airtight containers while hot. Store the curry aioli separately in a small container.
7. 7Serve with fresh cilantro garnished on top and curry aioli on the side.