Ingredients
-
PRIME BLACK ANGUS BONE-IN BEEF COWBOY STEAK, thawed
2.25 LBQty 2.25 LB$33.68 -
Light Olive Oil
Qty 2 Tbsp. -
Bad-to-the Bone Pork Seasoning
1 bottleQty To taste$4.98 -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
Whole Sweet Potatoes
Qty 2 -
Olive Oil
Qty To taste -
Chipotle Pepper in Adobo (canned)
Qty 1 -
Honey
Qty To taste -
Mexican Crema or Sour Cream
Qty 6 fl. oz.
Cooking
Instructions
- Cut the sweet potatoes into 1” thick rounds. Boil the sweet potato rounds until slightly tender but firm. Drain and place on a sheet pan. Drizzle with olive oil; season with salt and pepper. Set aside to finish on the grill when steak is cooking.
- Using a blender or food processor, mix together the chipotle pepper in adobo sauce with sour cream or Mexican crema, until smooth. Season with salt. Set aside.
- Preheat grill to medium-high. Generously season steak on both sides with Bad-to the Bone Seasoning, salt and pepper. Place on the grill. Grill for 5-6 minutes on each side, turning once steak is slightly charred.
- Meanwhile, drizzle sweet potatoes with olive oil and place on the grill with the steaks. Turn the sweet potatoes often for even cooking; season with salt and pepper and continue cooking until tender. Drizzle sweet potatoes with honey and place on a platter
- Once steak are nicely seared on both sides, lower the temperature of grill and continue cooking for 3-4 minutes or until an instant read thermometer, inserted in the center of the thickest part of the steak, reads 125°F for medium-rare, 130°F for medium, 140°F for well done.*
- Remove from grill, cover with aluminum foil and let rest for 5-10 minutes. Slice and serve with Grilled Sweet Potatoes and Chipotle Crema on the side.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.