Steps

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  Grilled Rib-Eye & Hassleback Sweet Potatoes with Amanda Haas

  

• 1

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

• 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

• 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.

• 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

• 5

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

• 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.

  130 ˚F / 54 ˚C

  00:10

• 7

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

• 8

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