Dusted Cowboy Ribeye Steak with Chipotle Crema and Grilled Sweet Potatoes

LET'S GET COOKING!

1. 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.

2. 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.

3. Preheat grill to medium-high. Generously season steak on both sides with Bad-to the Bone Seasoning, salt and pepper. Place on the grill.

4. Grill for 5-6 minutes on each side, turning once steak is slightly charred.

5. 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

6. 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.*

7. 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.