Honey Sriracha Steak Bites with Hasselback Sweet Potatoes

Butter Mixture for Sweet Potatoes

• 1 stick (½ cup) unsalted butter, melted
• 5 garlic cloves, minced
• 2 tbsp fresh thyme leaves, chopped
• 1 tsp black pepper
• Sea salt (for sprinkling after brushing)

Sweet Potatoes

• 4 medium sweet potatoes, washed

Steak Bites (Air Fryer)

• 1½ lb ribeye (or NY strip for leaner), cut into 1–1.5 inch cubes
• 2 tsp sea salt
• 2 tsp black pepper
• 1 tbsp olive oil

Honey Sriracha Sauce

• 3 tbsp butter
• 1 cup honey
• ⅓ cup sriracha
• 2 tbsp soy sauce

Directions

• Place a sweet potato on a cutting board. Optional: position two butter knives on either side to stop the knife from cutting all the way through.
• Slice thin, even cuts across the potato, stopping just before the bottom so it fans out.
• Brush generously with the melted butter mixture, making sure it seeps into the slices.
• Sprinkle with sea salt.
• Roast at 425°F for 35–40 minutes, until tender inside and crisping on the edges.
• In a small saucepan, melt the butter.
• Stir in the honey, sriracha, and soy sauce.
• Simmer for 2–3 minutes until slightly thickened and glossy.
• Pat the steak cubes dry. Toss with olive oil, salt, and pepper.
• Preheat the air fryer to 400°F.
• Air fry in a single layer for 8–10 minutes, shaking halfway through, or until desired doneness.
• Toss the steak bites in the sauce immediately after air frying, saving extra for drizzling. Serve with the hasselback roasted sweet potatoes.

From brandongouveia on Instagram (What's for Dinner Tonight? Ep. 4).