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

Spiced Steak & Honey Butter

with Mashed Sweet Potatoes & Lemon-Dressed Broccoli

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    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 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 steak—a perfect complement to the rich, sweet mix of butter and honey dolloped on top. It’s all complete with two simple, comforting sides of mashed sweet potatoes and tender roasted broccoli brightened with a bit of fresh lemon juice.
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ingredients
Spiced Steak & Honey Butter with Mashed Sweet Potatoes & Lemon-Dressed Broccoli
Title
  • 1 lb Sweet Potatoes
  • ½ lb Broccoli
  • 2 Tbsps Butter
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
  • 1 12 Oz New York Strip Steak
  • 1 Lemon
  • 2 tsps Honey
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. Quarter and deseed the lemon. 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 juice of 2 lemon wedges 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. Add 1 tablespoon of olive oil and season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Cook the steak:
4 Cook the steak:

Meanwhile, pat the steak dry with paper towels; season on both 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 steak. Cook 5 to 7 minutes per side 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.

**An instant-read thermometer should register 145°F. 

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

While the steak rests, 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 steak; thinly slice crosswise against the grain. Serve the sliced steak with the dressed broccoli and mashed sweet potatoes. Top the steak with the honey butter. Serve the remaining lemon wedges on the side, if desired. 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. Quarter and deseed the lemon. 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 juice of 2 lemon wedges 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. Add 1 tablespoon of olive oil and season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

4 Cook the steak:

Meanwhile, pat the steak dry with paper towels; season on both 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 steak. Cook 5 to 7 minutes per side 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.

**An instant-read thermometer should register 145°F. 

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

While the steak rests, 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 steak; thinly slice crosswise against the grain. Serve the sliced steak with the dressed broccoli and mashed sweet potatoes. Top the steak with the honey butter. Serve the remaining lemon wedges on the side, if desired. Enjoy!