Loaded Steak & Sweet Potato Plate

Preheat your oven to 400°F (200°C). While the oven is heating, wash the sweet potato thoroughly and prick it several times with a fork. Wrap the sweet potato in aluminum foil and place it directly on the oven rack. Bake for about 45-60 minutes, or until it is tender when pierced with a fork.

While the sweet potato is baking, prepare the steak. Season the sirloin or ribeye steak generously with salt and pepper on both sides.

Heat a skillet over medium-high heat and add 1 tbsp of butter or olive oil. Once hot, add the steak to the skillet.

Cook the steak for about 3-5 minutes on each side for medium-rare, adjusting the time according to your desired doneness. Use a meat thermometer for accuracy; aim for 130°F (54°C) for medium-rare.

Once cooked to your liking, remove the steak from the skillet and let it rest for about 5 minutes before slicing.

While the steak is resting, steam the broccoli. Place the broccoli florets in a steamer basket over boiling water and cover. Steam for 5-7 minutes, or until the broccoli is bright green and tender-crisp.

After the sweet potato is done baking, carefully unwrap it, slice it open, and season with salt and pepper to taste.

To serve, place the sliced steak on a plate alongside the baked sweet potato and steamed broccoli. Enjoy your meal!