Honey Sriracha Steak Bites with Hasselback Sweet Potatoes

50 mins
Serves 1
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Directions

  1. 1Combine melted butter, minced garlic, thyme, and black pepper in a bowl.
  2. 2Slice the sweet potatoes almost all the way through to create a Hasselback effect.
  3. 3Brush the sweet potatoes generously with the butter mixture, ensuring it seeps into the slices, then sprinkle with sea salt.
  4. 4Roast the sweet potatoes at 220°C for 35–40 minutes, until tender inside and crisp on the edges.
  5. 5Cut the ribeye into bite-sized pieces.
  6. 6Season the steak pieces with salt, pepper, and olive oil.
  7. 7In a pan, melt butter and add honey, sriracha, and soy sauce to make the honey sriracha sauce.
  8. 8Simmer the sauce for 2-3 minutes until slightly thickened and glossy.
  9. 9Air fry the steak bites at 200°C for about 8 to 10 minutes.
  10. 10Toss the air-fried steak bites in the honey sriracha sauce on low heat until they are glazed and glossy.
  11. 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.