Dusted Cowboy Ribeye Steak with Chipotle Crema and Grilled Sweet Potatoes
Dusted Cowboy Ribeye Steak with Chipotle Crema and Grilled Sweet Potatoes
INGREDIENTS
Olive Oil 2 tablespoons
BBQ Seasoning as needed
Coarse Sea Salt as needed
Freshly Ground Black Pepper as needed
Whole Sweet Potatoes 2 sweet potatoes
Olive Oil as needed
Chipotle Pepper In Adobo (canned) 1 pepper
Honey as needed
Sour Cream 6 fl. oz.
LET'S GET COOKING!
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 until smooth. Season with salt. Set aside.
Preheat grill to medium-high. Generously season steak on both sides with BBQ 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 is nicely seared on both sides, lower the temperature of grill and continue cooking for 3-4 minutes or until you have reached your desired degree of doneness.
Remove from the 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.