Phenomenal Phoods

Strip Steaks with Feta Butter and Grilled Sweet Potatoes

Ingredients:

• Strip Steaks with Feta Butter:
• 4 tablespoons butter, softened
• 1 tablespoon scallions, chopped
• 1 teaspoon lemon juice
• 1 teaspoon fresh thyme
• Salt and pepper, to taste
• 2 tablespoons crumbled feta
• 1 tablespoon butter
• 1 white onion, thinly sliced
• 4 (6 oz.) New York strip steaks, trimmed
• Montreal steak seasoning (or other steak seasoning)
• Grilled Sweet Potatoes and Scallions:
• 2 large sweet potatoes (I bought one huge one and had enough of this to feed several people), cut into small wedges
• 1 bunch scallions, cut into inch-long pieces
• 2 teaspoons fresh thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil

Instructions:

1. Strip Steaks with Feta Butter:
2. Combine 4 tablespoons butter, scallions, lemon juice, thyme, salt, and pepper in a small bowl. Add feta and set aside for later.
3. Heat a pan over medium heat. Melt 1 tablespoon of butter in the pan and saute the onions until soft. Remove from the pan and keep in a dish covered with foil.
4. Raise the heat in the same pan to medium-high. Cook the steaks to desired doneness. I cooked it about 3 minutes per side until it was medium. Top with feta butter and onions.
5. Grilled Sweet Potatoes and Scallions:
6. Combine all ingredients in a large bowl and toss.
7. Dump the mixture onto a large piece of foil and fold everything up inside.
8. If you are using a grill, cook over low heat for 20 minutes. If you are like me and have to use a grill pan for everything, heat it over low-medium heat. Cook the potato mixture in the foil for 20 minutes then remove from the foil and put directly on the grill pan. Grill for another 5 minutes or until done.