Spiced Steaks & Honey Butter with Mashed Sweet Potatoes & Lemon-Dressed Broccoli

Spiced Steaks & Honey Butter

with Mashed Sweet Potatoes & Lemon-Dressed Broccoli

Group Created with Sketch. 30 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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Originally from Egypt, dukkah is a blend of herbs and spices whose warming flavor and crunchy texture creates an immensely flavorful crust on our seared steaks—the perfect complement to a rich, sweet mix of butter and honey dolloped on top. We’re pairing it with two simple, comforting sides of smooth mashed sweet potatoes and tender roasted broccoli brightened with a bit of preserved lemon purée.

Originally from Egypt, dukkah is a blend of herbs and spices whose warming flavor and crunchy texture creates an immensely flavorful crust on our seared steaks—the perfect complement to a rich, sweet mix of butter and honey dolloped on top. We’re pairing it with two simple, comforting sides of smooth mashed sweet potatoes and tender roasted broccoli brightened with a bit of preserved lemon purée.

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Spiced Steaks & Honey Butter with Mashed Sweet Potatoes & Lemon-Dressed Broccoli
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Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the sweet potatoes

Roast & dress the broccoli:
2 Roast & dress the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a medium bowl; add the lemon purée and toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

Meanwhile, add the diced sweet potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper; add 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Cook the steaks:
4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and up to half the dukkah (you will have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

Make the honey butter & serve your dish:
5 Make the honey butter & serve your dish:

While the steaks rest, in a bowl, combine the softened butter and honey (kneading the packet before opening). Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed broccoli and mashed sweet potatoes. Top the steaks with the honey butter. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the sweet potatoes

2 Roast & dress the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a medium bowl; add the lemon purée and toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Roast & dress the broccoli:
Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

Meanwhile, add the diced sweet potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper; add 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and up to half the dukkah (you will have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

Cook the steaks:
Make the honey butter & serve your dish:
5 Make the honey butter & serve your dish:

While the steaks rest, in a bowl, combine the softened butter and honey (kneading the packet before opening). Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed broccoli and mashed sweet potatoes. Top the steaks with the honey butter. Enjoy!