Past Recipes
Sage Butter–Basted Steak

Sage Butter–Basted Steak with Cinnamon Sweet Potato Fries and Spinach Salad

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Recipe Details


Chef Shanna puts all her favorite seasonal touches into one elegant yet totally comforting dinner. She adds honey and cinnamon to roasted sweet potato fries—a “why didn’t we think of that?” combo that had us swooning. She also combines butter with fresh sage and garlic for spooning over steaks as they sear. Your kitchen will smell so amazing, you may never want to leave.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 730
  • Protein 34g
  • Total Carb 45g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    3 packets
    unsalted butter
  • sweet potatoes
    sweet potatoes
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • honey
    1 packet
  • sage
    1/8 ounce
  • garlic
    1 clove
  • steaks
  • apple cider vinegar
    2 teaspoons
    apple cider vinegar
  • baby spinach
    3 ounces
    baby spinach
  • sliced almonds
    2 tablespoons
    sliced almonds
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Unwrap butter and place in a small bowl to soften at room temperature. Rinse all produce. Halve sweet potatoes lengthwise. Cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Line a baking sheet with parchment paper.

  2. Bake sweet potato fries

    Bake sweet potato fries

    On prepared baking sheet, toss sweet potatoes with cinnamon, ½ packet honey, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired—this is a great task for your dining companion (save remaining honey to sweeten a cup of tea). Arrange in a single layer and bake until golden brown and crisp, 20-25 minutes.

  3. Make garlic-sage butter

    Make garlic-sage butter

    While fries bake, mince sage leaves, discarding stems. Mince garlic, combine with sage on cutting board, and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic and sage are broken down and a paste forms. Add to bowl with softened butter, along with ⅛ teaspoon salt and pepper as desired. Mash with a fork to combine.

  4. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear, without moving, until browned on bottom, 4-6 minutes (the steaks will finish cooking in the next step).

  5. Finish steaks

    Finish steaks

    Flip steaks in pan, still over medium-high heat. Top with half of garlic-sage butter, reserving remainder for Step 6, and cook until steaks are browned and medium rare, 4-6 minutes. Transfer steaks to a plate and spoon over any melted garlic-sage butter from pan. Set aside to rest, 5 minutes. Meanwhile, in a large bowl, whisk together apple cider vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to combine.

  6. Finish salad and plate

    Finish salad and plate

    Once rested, cut steaks against the grain into ¼-inch slices. Pat spinach dry with paper towel and add to bowl with dressing, along with almonds, and toss to combine. Divide spinach salad and cinnamon sweet potato fries between serving plates. Add sliced steak and top with remaining garlic-sage butter. Enjoy!

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