Last Updated on February 4, 2025
As the crisp fall air rolls in, it’s time to bring some cozy and delicious sides to the table—perfectly paired with tender, grilled ButcherBox Ribeye steaks. This recipe will guide you through creating three easy, flavor-packed sides: crispy Brussels sprouts with a tangy kimchi kick, sweet and savory baked sweet potatoes, and smoky grilled acorn squash with chimichurri sauce. Whether you’re grilling for a family dinner or treating yourself to an effortless yet hearty meal, these fall-inspired dishes will make any weeknight special.

Ribeyes + 3 Easy Sides
Ingredients
For the Steaks:
- 2 ButcherBox® Ribeye steaks
- Favorite coarse steak seasoning black pepper, garlic, flaky salt
- 2 tbsp avocado oil
- 4 sprigs fresh rosemary
(Optional) For the Crispy Brussels Sprouts with Kimchi Sauce:
- 1 lb Brussels sprouts halved
- 2 tbsp avocado oil
- 1 tsp kimchi seasoning or sauce
- Sea salt to taste
(Optional) For the Grilled Acorn Squash with Chimichurri Sauce:
- 1 acorn squash
- 2 tbsp avocado oil
- 1/2 cup prepared chimichurri sauce
(Optional) For the Baked Sweet Potatoes with Butter and Smoked Salt:
- 2 medium sweet potatoes
- 2 tbsp butter
- 1/2 tsp smoked salt
Instructions
Prepare the Steaks:
- Season the ribeye steaks with your favorite coarse seasoning, drizzle with avocado oil, and rub on both sides. Add fresh rosemary sprigs.
- Heat your grill to its highest temperature (500-600°F). Grill each side for 3 minutes for medium doneness.
- Serve with one or more of the optional fall side dishes: crispy Brussels sprouts with kimchi sauce, grilled acorn squash with chimichurri sauce, or baked sweet potatoes with butter and smoked salt.
(Optional) Prepare the Crispy Brussels Sprouts with Kimchi Sauce:
- Preheat oven to 400°F.
- Toss the halved Brussels sprouts with avocado oil and kimchi seasoning.
- Arrange on a parchment-lined baking sheet and roast for 25 minutes or until crispy.
- Sprinkle with sea salt before serving.
(Optional) Prepare the Grilled Acorn Squash with Chimichurri Sauce:
- Preheat oven to 400°F and roast the whole squash for 10 minutes to soften.
- Cut into thick slices and remove seeds.
- Brush with avocado oil and grill at 500°F for 5 minutes per side, or until soft.
- Serve with chimichurri sauce.
(Optional) Prepare the Baked Sweet Potatoes with Butter and Smoked Salt:
- Preheat oven to 375°F.
- Place sweet potatoes on a parchment-lined baking sheet and bake for 30-40 minutes, or until very soft and caramelized.
- Slice open and top with butter and smoked salt.
Notes
Chef Edvina Sarukhanayan is a passionate chef and recipe developer known for her vibrant, flavor-packed dishes. With a love for fresh ingredients and global cuisines, she creates approachable yet elevated recipes that inspire home cooks to explore new flavors with confidence. Through her culinary creativity, Chef Edvina brings joy and warmth to every meal.