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Amanda Haas

Grilled Rib Eye with Hasselback Sweet Potatoes and Lemon Gremolata

Prep Time



Cook Time




2 - 4



Low-effort dinners can still be damned delicious, as proved by this steak & sweet potato recipes from Amanda Haas. Quick and easy, but still packing epic amounts of wood-fired flavor, it’s an ideal option for busy weeknights.


  • 2 Whole thick-cut bone-in rib-eye steaks

  • 4 Whole sweet potatoes

  • As Needed extra-virgin olive oil

  • As Needed salt and pepper

  • 2 Teaspoon honey

  • 2 Tablespoon white wine vinegar

  • 1/2 Cup finely chopped shallot

  • 1/4 Cup chopped flat-leaf parsley

  • 2 Tablespoon preserved lemon, minced

  • 1 Teaspoon lemon juice

  • 1/2 Cup extra-virgin olive oil

  • As Needed salt and pepper

  • 1/2 Cup finely chopped roasted salted almonds, optional

  • As Needed extra-virgin olive oil

  • As Needed salt and pepper


  • 1One hour before serving, remove the steaks from the refrigerator to allow them to come to room temperature.
  • 2When ready to cook, set the temperature to 400°F and preheat, lid closed for 15 minutes.
  • 3Using a sharp knife, cut each sweet potato crosswise into 1/8" slices, cutting only 3/4 of the way through the potatoes so they stay intact. Use chopsticks or pencils to help prevent your knife from slicing all the way through the potatoes.
  • 4Place 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.
  • 5While the sweet potatoes are roasting prep the gremolata. In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes. Add the parsley, almonds, lemon and liquid, and oil, and stir to combine. Season with salt and pepper.
  • 6Rub each steak with oil and sprinkle salt and pepper generously over each side.
  • 7When the potatoes are almost done, place the steaks on the grill. Allow each side to sear until the internal temperature reaches 130°F for medium-rare, 4 to 5 minutes per side.
  • 8Remove the steaks from the grill, and let rest for 10 minutes.
  • 9Slice the steaks against the grain. Place the potatoes and sliced the steak on a platter. Drizzle a spoonful of the gremolata over each sweet potato and serve. Enjoy!