Step 1

Sirloin steak tips are often sold as flap meat. Use small potatoes, about 8 ounces each, because they will fit more uniformly on the baking sheet.

Step 2

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Toss sweet potatoes, 2 tablespoons oil, granulated garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Arrange potatoes cut side down in single layer on prepared sheet. Roast until tender and bottoms are browned, 25 to 30 minutes.

Step 3

While potatoes roast, whisk honey, lime juice, and cornstarch in second bowl until cornstarch is fully dissolved; set aside. Sprinkle beef with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), about 7 minutes. Transfer beef to large plate and tent with foil.

Step 4

Pour off fat from skillet. Add honey mixture and jalapeño to now-empty skillet and cook over medium-low heat until mixture is thickened and jalapeño is tender, about 2 minutes. Drizzle steak and sweet potatoes with honey mixture and sprinkle with cilantro. Serve.