Ribeye with Tahini-Mashed Sweet Potatoes
Flavors of the Middle East sing with the overplayed seared ribeye and mashed sweet potatoes. Tahini adds richness to the potatoes, while oregano perfumes the steak as you baste it. Finished off with a sprinkle of za’atar and you’ve got yourself one hell of an upgrade to steak and potatoes.
Yield: 2 to 4 servings
Prep Time: 20 minutes, plus cooling and resting time
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 25 minutes, plus cooling and resting time
3 pounds (3 medium) Juniper Hill Farms sweet potatoes
¼ cup tahini, plus more for garnish
1 teaspoon orange zest
Maine sea salt and freshly ground black pepper, to taste
3 tablespoons vegetable oil
Two Hudson Valley Harvest 16-ounce ribeye steaks
4 tablespoons Ronnybrook Farm unsalted butter
4 sprigs Rockhedge Farms oregano
4 Greenville Farm garlic cloves, minced
Za’atar, for garnish
- Preheat the oven to 450°. Wrap each sweet potato individually with foil and place on a sheet pan. Roast until tender, 1 hour. Let cool slightly, then remove the skins and transfer to a bowl. Add the tahini, orange zest, salt and pepper, then mash with a potato masher until smooth. Keep warm.
- Heat the oil in a large cast-iron skillet over medium-high heat. Pat the steaks dry with paper towels and season liberally with salt and pepper. Sear the steaks, flipping one, until golden, 2 minutes per side. Add the butter, oregano and garlic to the pan and baste the steak until cooked to medium-rare, 1 to 2 minutes more.
- Transfer to a cutting board and let rest for 5 minutes, then carve. Divide the mashed sweet potatoes between plates and top with the steak. Garnish with tahini and za’atar, then serve.