Pan-Seared Chili Lime Butter Strip Steaks with Sweet Potato “Noodles” (Gluten-Free/Dairy-Free) (Edit recipe)

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Only 7 ingredients & ready in under 30 minutes, juicy Bachman Family Farms grass-fed KC strip steaks are pan-seared to perfection, topped with a simple homemade dairy-free chili lime butter and served with delicious sweet potato “noodles.” Easy enough for an amazing weeknight dinner yet impressive enough to serve dinner guests.

10 minutes to 12 minutes

14 minutes to 16 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	639
Fat:	40 g
Carbohydrates:	41 g
Protein:	27 g
Cholesterol:	60 g
Sodium:	1026 mg
Fiber:	7 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 2

Ingredients

2 whole KC Strip Steak - Bachman Family Farms, 2 strip steaks (7oz each); thawed (allow to rest at room temperature for 10-15 minutes before cooking)
1 tsp Kosher Salt, Divided use (plus a generous pinch for chili lime butter)
2 - 3 Tbsp Avocado Oil, Or extra virgin olive oil
2 whole Sweet Potato, Medium-large size
1.5 tsp Chili Lime Seasoning, Divided use
1.5 Tbsp Plant Based Butter, Softened at room temperature
1 tsp Lime Juice

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat large, nonstick skillet over medium heat. Sprinkle both sides of each strip steak with 1/2 Tsp kosher salt. Place steaks in hot skillet. Cook 8-9 minutes before turning steaks over. Continue cooking on other side for 6-7 minutes for medium (or cook to your desired level of doneness). Allow steaks to rest (before slicing into them) for 5-10 minutes.
Meanwhile, peel skin off sweet potatoes. Then use vegetable peeler to peel long, thin sweet potato “ribbons,” which will become the “noodles.” When it becomes difficult to peel the potato, start peeling the next one (yield should be about 4 cups).
Heat a second large, nonstick skillet over medium heat. Add avocado oil. Next add sweet potato ribbons, stirring occasionally until soft and partly golden, about 5-8 minutes. Add remaining 1/2 Tsp kosher salt and 1 Tsp chili lime seasoning after the first 2-3 minutes. Remove to paper towel-lined plate to absorb excess oil.
To make the chili lime butter, add plant butter, remaining 1/2 Tsp chili lime seasoning, lime juice and pinch of salt to a ramekin; stir to combine.
Add each strip steak to a plate. Top with desired amount of chili lime butter and serve with sweet potato “noodles” (can add more chili lime butter to these too). Serve with lime wedges, if desired. Serve immediately.