Classic Steak with Feta Hot Honey Sweet Potatoes & Asparagus
Overview
Prep Time: 10 min • Cook Time: 30 min
Total Time: 40 min
makes 2 servings
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what you’ll need:
1 large ribeye steak
2 tbsp butter
2 small sweet potatoes
Feta cheese
Drizzle of hot honey
1 bunch of asparagus
Avocado oil
Salt, pepper, & garlic powder
Instructions:
Bring the steak to room temperature for 30 minutes. Meanwhile, preheat the oven to 425 degrees and slice the sweet potatoes into 1/2-inch rounds.
Toss sweet potato rounds with avocado oil, salt, pepper, and garlic powder. Spread them on a parchment-lined baking sheet and roast for 25-30 minutes.
Trim the asparagus and toss with avocado oil, salt, pepper, and garlic powder. Add them to a baking sheet and place in the oven for the last 10-12 minutes of the sweet potatoes roasting.
While the veggies cook, season the steak generously with salt and pepper. Heat a cast iron grill pan over medium-high heat with a generous drizzle of avocado oil.
Sear the steak for 3-4 minutes per side. For a medium rare steak, check the internal temp and once it hits 130 degrees, remove from the grill. (Optional: finish in the oven for 3-5 minutes if you like more medium steak.)
Let the steak rest on a cutting board for at least 5 minutes. While it rests, I like to add a couple of tablespoons of room-temperature butter on top!
Meanwhile, top the sweet potatoes with crumbled feta and a drizzle of hot honey.
Slice the steak against the grain and serve with the sweet potatoes and asparagus. Enjoy!
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