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Ingredients
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Ribeye with Japanese Sweet Potato, Yuzu Aioli, and Chili Oil
Method
Cooking Instructions
- 1
Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash the Japanese sweet potatoes thoroughly and poke a few holes in them with a fork. Rub them with olive oil and sprinkle with salt. Wrap each potato in aluminum foil and place them on a baking sheet. Bake for 45-60 minutes or until tender.
- 2
Make the Yuzu Aioli
In a bowl, combine the mayonnaise, yuzu juice, minced garlic, and a pinch of salt and black pepper. Mix well until smooth and creamy. Adjust seasoning to taste. Set aside.
- 3
Cook the Ribeye Steaks
Heat a skillet or grill over medium-high heat. Season the ribeye steaks generously with salt and black pepper. Add olive oil to the pan, then place the steaks in. Cook for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your desired doneness. Remove from heat and let rest for a few minutes.
- 4
Plate and Serve
Slice open the baked sweet potatoes and place them on plates. Top with the cooked ribeye steaks, drizzle with chili oil, and serve with a generous dollop of yuzu aioli on the side.
