This smoked ribeye dinner plate is a bold and satisfying meal featuring a juicy, smoky ribeye steak paired with a loaded baked sweet potato, tender roasted asparagus, and a vibrant homemade chimichurri sauce. The combination of rich steak, creamy sweet potato, and fresh herb sauce creates a restaurant-quality meal that’s perfect for weekend dinners or special occasions.
Ingredients
1 large ribeye steak (12–14 oz)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 large sweet potato
1 tablespoon butter
1 tablespoon sour cream
1/4 teaspoon salt (for sweet potato)
1 bunch asparagus, trimmed
1 tablespoon olive oil (for asparagus)
1/4 teaspoon salt (for asparagus)
1/4 teaspoon black pepper (for asparagus)
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/3 cup olive oil (for chimichurri)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt (for chimichurri)
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