Grilled Ribeye / Sweet Potato Hash / Asparagus / Bottarga Lemon Compound Butter Recipe

Cooking Instructions

1. 1

   Prepare the Compound Butter

   In a bowl, mix the softened butter with grated bottarga, lemon zest, lemon juice, minced garlic, and chopped parsley. Blend well and set aside.

2. 2

   Prepare the Sweet Potato Hash

   Peel and dice the sweet potatoes into small cubes. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sweet potatoes, season with salt and black pepper, and cook until tender and slightly caramelized, about 10-15 minutes. Remove from heat and set aside.

3. 3

   Grill the Ribeye

   Preheat the grill to high heat. Season the ribeye steaks with salt and black pepper. Once the grill is hot, place the steaks on the grill and cook for about 6-7 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let rest for 5 minutes.

4. 4

   Sauté the Asparagus

   While the steaks are resting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.

5. 5

   Serve

   On each plate, serve a portion of sweet potato hash, top with the grilled ribeye, and arrange the sautéed asparagus alongside. Finish with a dollop of the bottarga lemon compound butter on top of the steak.