Honey Sriracha Steak bites Hasselback roasted sweet potatoes
Serves 1
Directions
- 1In a bowl, combine melted butter, garlic, thyme, and black pepper.
- 2Slice the sweet potatoes almost all the way through, so they fan out while roasting.
- 3Brush the sweet potatoes generously with the melted butter mixture, making sure it seeps into the slices.
- 4Sprinkle the sweet potatoes with sea salt.
- 5Cut the ribeye into bite-sized pieces.
- 6Season the steak pieces with salt, pepper, and olive oil.
- 7In a pan, melt some butter, then add honey, sriracha, and a splash of soy sauce.
- 8Stir until the sauce is well combined and slightly thickened.
- 9Air fry the steak bites at 400 degrees Fahrenheit for about 8 to 10 minutes.
- 10Toss the cooked steak bites in the honey sriracha sauce on low heat until they are glazed and glossy.
Ingredients
- 0.5 cup unsalted butter, melted
- 5 garlic cloves, minced
- 2 tbsp fresh thyme leaves, chopped
- 1 tsp black pepper
- Sea salt
- 4 medium sweet potatoes, washed
- 1.5 lb ribeye
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp butter
- 1 cup honey
- 0.33 cup sriracha
- 2 tbsp soy sauce
Equipment
bowlknifecutting boardcast iron panspatulaair fryertongspanplate
Tips
- The hassleback cut makes the sweet potatoes extra crispy and soak up a lot of flavor.
- Air fry the steak bites at 400°F for about 8 to 10 minutes until desired doneness.
- Toss the steak bites in the sauce on low heat until they are glazed and glossy.
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