Grilled Rib-Eye with Hasselback Sweet Potatoes

Ingredients

Steps

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  Grilled Rib-Eye & Hassleback Sweet Potatoes with Amanda Haas

• 1

  One hour before preparing, remove the steaks from the refrigerator to allow them to come to room temperature.

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  Ingredients

  • 2 (1-1/2 to 2 lb) bone-in rib-eye steaks

• 2

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  Grill: 400 ˚F

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• 3

  Using a sharp knife, cut each sweet potato crosswise into 1/8 inch slices, cutting only 3/4 of the way through the potatoes so they stay intact. Optional: lay chopsticks on either side of the potato to help prevent your knife from slicing all the way through the potatoes.

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  Ingredients

  • 4 sweet potatoes

• 4

  Place the cut potatoes on a sheet pan. Drizzle with oil and season generously with salt and pepper. Place the pan on the grill. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes.

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  Ingredients

  • As Needed extra-virgin olive oil

  • As Needed salt and pepper

• 5

  While the sweet potatoes are roasting, prep the steaks. Rub each steak with oil, and sprinkle salt and pepper generously over each side.

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• 6

  When the sweet potatoes are almost done, place the steaks on the grill and cook, allowing each side to sear, until the internal temperature reaches 130°F for medium-rare, 4 to 5 minutes per side.

  Grill: 400 ˚F

  Probe: 130 ˚F

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• 7

  Remove the steaks from the grill, and let rest for 10 minutes.

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• 8

  Slice the steaks against the grain. Place the potatoes and sliced the steak on a platter. Serve with Amanda’s Lemon Gremolata for extra flavor. Enjoy!

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