First, preheat your oven to 400°F (200°C). Tossing the sweet potatoes with the olive oil, smoked paprika, salt, and pepper ensures that every cube has a chance to crisp up. Spread them in a single layer on a sheet pan—do not overcrowd them, or they will steam rather than roast. Give them about 25 to 30 minutes, tossing once halfway, until the edges are dark brown and the centers are fork-tender.

While the potatoes are roasting, bring your steaks to room temperature. This is non-negotiable for even cooking. Pat them dry with paper towels; moisture is the enemy of a good sear. Season them aggressively just before they hit the heat. When the grill is piping hot, place the steaks down and resist the urge to move them for the first 3-4 minutes. You want that crust to form—a deep, mahogany-colored barrier that protects the juices inside.

This dish is incredibly friendly for those who batch cook. Roast a double batch of sweet potatoes on Sunday; they hold their texture well in the refrigerator for up to four days. When you are ready to eat, a quick flash in a hot skillet with a teaspoon of butter or oil will bring back that crisp, charred exterior.

As for the steaks, I recommend grilling them fresh if possible. However, if you are cooking for a busy week, undercook the steak by one degree of doneness (e.g., aim for "rare" if you prefer "medium-rare"). Slice it thin once cooled and store it in an airtight container. Use the cold slices for a quick salad topper the next day; just avoid the microwave, which will turn the meat gray and rubbery.