Sweet Potato Wedges

• 600 g sweet potatoes, cut into wedgesFind substitute
• 1 tbsp neutral oilFind substitute
• ½ tsp kosher saltFind substitute
• ¼ tsp black pepperFind substitute
• 1 tbsp cornstarchFind substitute

Steak

• 2 boneless New York strip steaks, about 225 g / 8 oz eachFind substitute
• 1 tsp kosher saltFind substitute
• 1 tsp smoked paprikaFind substitute
• 1 tsp unsweetened cocoa powderFind substitute
• 1½ tsp instant espresso powderFind substitute
• ½ tsp garlic powderFind substitute
• ½ tsp onion powderFind substitute
• ¼ tsp cayenne pepper, optionalFind substitute
• 2 tsp neutral oilFind substitute
• 1 tbsp unsalted butterFind substitute
• 2 garlic cloves, lightly crushedFind substitute

Coffee-Balsamic Sauce

• ½ cup (120 ml) unsalted beef stockFind substitute
• 2 tbsp balsamic vinegarFind substitute
• 2 tsp brown sugarFind substitute
• 1 tsp Dijon mustardFind substitute

Finish

• ¼ tsp flaky sea saltFind substitute
• 1 tbsp chopped fresh parsley, optionalFind substitute

1. 1

   Heat the oven to 425°F (220°C). Toss the sweet potatoes with 1 tbsp oil, ½ tsp salt, black pepper, and cornstarch. Spread in one layer on a sheet pan.

2. 2

   Roast for 28–32 minutes, turning once halfway through, until browned and tender.

3. 3

   Pat the steaks dry. Combine 1 tsp kosher salt, paprika, cocoa, espresso powder, garlic powder, onion powder, and optional cayenne. Coat both sides of the steaks evenly.

4. 4

   Heat a heavy skillet over medium-high heat. Add 2 tsp oil and sear the steaks for about 3–4 minutes per side, adjusting for thickness.

5. 5

   Reduce the heat slightly. Add the butter and crushed garlic and baste for 45–60 seconds. Cook until the steaks reach your preferred doneness; 145°F (63°C) with a short rest provides the conservative whole-cut beef safety benchmark.

6. 6

   Transfer the steaks to a plate and rest for 5–8 minutes.

7. 7

   Remove the garlic and carefully spoon away excess skillet fat, leaving approximately 2 tsp in the pan.

8. 8

   Add beef stock, balsamic vinegar, brown sugar, and Dijon. Simmer for 3–5 minutes until reduced enough to lightly coat a spoon.

9. 9

   Slice the steak and serve with the wedges. Spoon the sauce over the steak and finish the potatoes with ¼ tsp flaky salt. Add parsley if using.