Grilled Rib-Eye & Hassleback Sweet Potatoes with Amanda Haas

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Steps

• Step 1

  One hour before grilling, remove the steaks from the refrigerator and let come to room temperature.

  Ingredients

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

• Step 2

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

  400 ˚F / 204 ˚C

• Step 3

  Lay a chopstick on either long side of a sweet potato. Using a sharp knife, cut each sweet potato crosswise into 1/8-inch-thick slices, letting the knife stop at the chopsticks to keep the potatoes intact. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.

  Ingredients

  • 4 Medium sweet potatoes, scrubbed

  • As Needed extra-virgin olive oil

  • To Taste kosher salt

  • To Taste freshly ground black pepper

  

• Step 4

  Place the baking sheet on the grill grates. Close the lid and roast until the potatoes are browned on the outside and tender in the centers, 50-60 minutes.

  02:00

• Step 5

  Meanwhile, prep the steaks. Rub each steak with olive oil and generously season all over with salt and pepper.

• Step 6

  When the sweet potatoes are nearly done, place the steaks directly on the grill grates. Insert the probe into the center of a steak, avoiding the bone and any large pockets of fat. Close the lid and sear until the internal temperature reaches 130°F for medium-rare or your desired temperature, 4-5 minutes per side.

  00:10

  130 ˚F / 54 ˚C

• Step 7

  Remove the steaks from the grill and let rest for 10 minutes, then slice against the grain.

• Step 8

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