[RECIPE] Ribeye with Truffle Sweet Potato Purée & Basil Chili Chimichurri 🥩🍠🌿🌶️ [RECIPE BELOW] 1️⃣ Prepare the sweet potato. Pierce 1 medium sweet potato (about 8 oz / 225 g) several times with a fork. Microwave for 6–7 minutes, turning halfway through, until completely tender in the center. Let it cool for 1–2 minutes, then remove the skin. 2️⃣ Make the sweet potato purée. Add the cooked sweet potato to a blender or food processor with 1 tbsp extra-virgin olive oil (15 ml) and ¼ tsp truffle salt. Blend until completely smooth and creamy. If needed, add 1–2 tbsp warm waterto loosen the purée to your desired consistency. 3️⃣ Season the ribeye. Pat 1 ribeye steak (10 oz / 283 g) completely dry with paper towels. Season both sides evenly with ½ tsp truffle salt and ½ tsp freshly cracked black pepper. Let the steak sit at room temperature for about 15–20 minutes before cooking. 4️⃣ Cook the steak. Heat 1 tsp olive oil (5 ml) in a heavy skillet over medium-high to high heat until very h...