Honey Sriracha Steak Bites with Hasselback Sweet Potatoes
Directions
- 1Combine melted butter, minced garlic, thyme, and black pepper in a bowl.
- 2Slice the sweet potatoes almost all the way through to create a Hasselback effect.
- 3Brush the sweet potatoes generously with the butter mixture, ensuring it seeps into the slices, then sprinkle with sea salt.
- 4Roast the sweet potatoes at 220°C for 35–40 minutes, until tender inside and crisp on the edges.
- 5Cut the ribeye into bite-sized pieces.
- 6Season the steak pieces with salt, pepper, and olive oil.
- 7In a pan, melt butter and add honey, sriracha, and soy sauce to make the honey sriracha sauce.
- 8Simmer the sauce for 2-3 minutes until slightly thickened and glossy.
- 9Air fry the steak bites at 200°C for about 8 to 10 minutes.
- 10Toss the air-fried steak bites in the honey sriracha sauce on low heat until they are glazed and glossy.
- 11Serve the honey sriracha steak bites with the Hasselback sweet potatoes.
Ingredients
- 115 gram unsalted butter, melted
- 5 garlic cloves, minced
- 2 tbsp fresh thyme leaves, chopped
- 1 tsp black pepper
- sea salt
- 4 medium sweet potatoes, washed
- 680 gram ribeye (or NY strip for leaner), cut into 2,5-4 cm cubes
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp butter
- 240 ml honey
- 80 ml sriracha
- 2 tbsp soy sauce
Equipment
bowlpepper grinderknifecutting boardcast iron skilletbrushpanair fryertongsspoonplate
Tips
- Place two butter knives on either side of the sweet potato while slicing to stop the knife from cutting all the way through.
- The cuts in the sweet potatoes get extra crispy and soak up a lot of flavor.
- Air fried steak turns out juicy.
- Save extra sauce for drizzling.
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