A hearty and satisfying combo of perfectly grilled steak strips served alongside a soft, buttery baked sweet potato. The smoky, seasoned beef pairs beautifully with the natural sweetness of the potato — pure comfort food done right!
Ingredients
1 large steak (ribeye, sirloin, or flank, about 300g)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
1 large sweet potato
1 tbsp butter (or more to taste)
Directions
Bake the sweet potato:
Preheat oven to 400°F (200°C).
Wash and pierce the sweet potato with a fork. Bake for 45–55 minutes, or until soft when pierced with a knife.
Once done, slice open and add butter on top to melt.
Grill the steak:
Season steak generously with salt and pepper.
Heat a grill pan or outdoor grill to high heat. Drizzle with olive oil and sear steak for 3–4 minutes per side (for medium doneness).
Let rest for 5 minutes, then slice thinly against the grain.
Serve:
Arrange sliced steak on a plate next to the buttery sweet potato.
Add a sprinkle of extra black pepper or a drizzle of melted butter for extra richness.
Prep Time: 10 mins
Cooking Time: 50 mins
Total Time: 1 hr
Servings: 2
Kcal: ~600 per serving
enjoy