There’s just something about a perfectly marbled ribeye that just speaks to us. Paired with a toasty chipotle sweet potato mash and buttery asparagus, this healthy meal will keep you energized till the grass fed cows come home!
- 2 Beetnik Organic Grass Fed Ribeye steaks
- 1-2 sweet potatoes
- single chipotle in adobo sauce
- 1 stick grass fed butter
- salt and pepper to taste
Preheat the oven to 400 and wrap the sweet potato in foil. Place in the oven for 30-45 minutes, depending on how you enjoy your sweet potatoes. We wanted to make ours a mash, so we kept it in for about 45 minutes.
While the sweet potato is roasting, blend together the butter and chipotle in adobo sauce. We used this brand and had plenty left over, so make sure to save them for later. Add salt to taste and set in fridge for 15 minutes.
Once the sweet potato is ready, remove from heat and switch the oven to broil mode. While it’s transitioning, place a pan on medium-high heat and sear your ribeye to your preferred doneness. You can see a no-fail method to searing a rib-eye here. Broil the asparagus for 3-4 minutes while the ribeye is cooking. Serve immediately!