Preheat your oven to 425°F. While it heats, peel and cut the sweet potatoes into 1/2-inch thick matchsticks—try to keep them uniform in size so they cook evenly. In a large bowl, toss the sweet potato fries with 3 tablespoons of olive oil, chipotle powder, salt, and pepper until well coated. Spread them in a single layer on a sheet pan and roast for 15-20 minutes. Flip or shake the fries and continue roasting for another 15-20 minutes until golden and crispy at the edges.

While the fries roast, prepare the blue cheese butter by combining the butter, crumbled gorgonzola, and fresh basil in a small bowl. Mix until well combined and set aside at room temperature so it stays spreadable. For the dressing, whisk together the 1/4 cup olive oil, balsamic vinegar, honey, Dijon mustard, minced shallot, fresh thyme, salt, pepper, and red pepper flakes in a jar or small bowl. This vinaigrette is best shaken or whisked just before using to keep the emulsion intact.

Remove the ribeye from the refrigerator and let it rest at room temperature for 30 minutes before cooking—this ensures even cooking from edge to center. Heat a grill or cast-iron pan over high heat until very hot. Rub the steak with 1 tablespoon of olive oil and season generously with salt and pepper on both sides. Sear the steak 5-8 minutes per side for medium-rare, depending on thickness and your heat source. Transfer to a cutting board and let rest for 5-10 minutes—I always rest my steak this way because it keeps the juices locked inside instead of running onto the plate.

After the steak has rested, spread a generous amount of the blue cheese butter mixture from Step 2 over the top while it's still warm—the residual heat will melt the butter slightly and create a rich glaze. Slice the steak against the grain into 1/2-inch thick strips. The melted cheese butter will coat each slice beautifully.

In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and sliced avocado. Whisk or shake the balsamic dressing from Step 2 one more time to emulsify, then pour it over the salad. Toss gently to coat everything evenly without breaking up the avocado. I always dress the salad just before serving to keep the lettuce crisp and the avocado from browning.

Divide the dressed salad between serving plates. Top each salad with a portion of the golden sweet potato fries from Step 1 and the sliced blue cheese butter steak from Step 4. Serve immediately while the fries are crispy and the steak is still warm.