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Classic Steak with Feta Hot Honey Sweet Potatoes and Asparagus

Perfectly seared steak served with roasted feta hot honey sweet potatoes and tender asparagus makes this an easy, high-protein dinner that's both balanced and full of flavor. Whether you're planning a weeknight meal or a date-night dinner at home, this simple steak recipe delivers a restaurant-quality meal with minimal effort.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 531kcal

Equipment

Ingredients

  • 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
US - M

Instructions

  • Bring the steak to room temperature for 30 minutes. Meanwhile, preheat the oven to 425℉ 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℉, 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!

Nutrition

Calories: 531kcal | Carbohydrates: 46g | Protein: 27g | Fat: 27g | Fiber: 7g