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Darby's Daily Balance

Steak With Cheesy Greek-Yogurt Topped Sweet Potatoes

cheesy, protein-packed steak with yogurt-topped sweet potatoes.

Ingredients

Main Ingredients

  • 2 sweet potatoes
  • 1–2 tbsp olive oil (for coating sweet potatoes)
  • Salt and pepper (to taste)
  • 2 tbsp butter
  • 2 dollops Greek yogurt (non-fat or full-fat)
  • 2 tbsp shredded cheddar or Monterey Jack cheese (or cheese of choice)
  • Steak (ribeye, flank, or your favorite cut)

Optional Powerhouse Add-Ons

  • Sliced tomato
  • Kimchi or sauerkraut (for gut health)
  • Avocado (for healthy fats)

Method

  1. 1

    Preheat your oven to 400°F (200°C). Wash sweet potatoes and poke 4 holes in each with a fork. Rub them with olive oil, then sprinkle with salt and pepper. Place directly on the oven rack and bake for 45 minutes to 1 hour, depending on size. They’re done when a fork easily slides in. Remove from oven, slice them open, and add: Butter; Shredded cheese; Greek yogurt; Mix gently to melt and blend all ingredients.

  2. 2

    Preheat your grill to 500°F. Pat steaks dry and season steak generously with salt and pepper. Sear for about 4 minutes per side (for medium-rare to medium, depending on thickness). Remove from grill and let it rest for 10 minutes. Slice steak against the grain.

  3. 3

    Plate the sweet potatoes and sliced steak. Add optional tomato, kimchi or sauerkraut, and avocado for extra nutrients and flavor. Serve and enjoy!