If you’re a meat-and-potatoes kind of guy, then this one is for you. The natural bitterness of the cocoa rub complements the rich, beefy flavor of lean skirt steak, while a sun-dried tomato sauce is an upgrade to bottled ketchup. Partially cooking the sweet potatoes in the microwave ensures that they’ll cook faster on the grill.

CHEF’S TIP: Slicing into your beef or game meat steaks too soon causes the juices to run out. Letting it rest for several minutes post-grill, before slicing, allows the flavorful juices to spread throughout the steak and gives the muscle fibers time to relax, leading to more tender meat.

Ingredients

  • 1 tbsp cocoa powder
  • 1 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp allspice powder
  • 1 tsp dried thyme
  • 1 lb skirt steak
  • 2 medium sweet potatoes
  • 1 tsp olive oil, plus more for grilling
  • salt and pepper
  • 1 cup oil-packed sun-dried tomatoes
  • 1 cup roasted red pepper
  • 1 tsp fresh lemon juice
  • 1/4 tsp red chili flakes

Directions

  1. In a shallow dish, combine cocoa powder, brown sugar, paprika, garlic powder, salt, allspice, and thyme. Add steak and coat both sides with rub.
  2. Poke potatoes in a few places with a fork, then microwave on high for 5 minutes, or until tender but not cooked through. When cool enough to handle, slice into 1⁄2-inch rounds. Lightly brush rounds with oil and season with salt and pepper.
  3. Build a hot fire in a charcoal grill, or heat a gas grill to medium-high. Grease grill grate with oil. Grill steak for 2 minutes, then rotate 45 degrees to make diamond grill marks. Grill 2 minutes more and then flip steaks. Grill 2 minutes, rotate steaks 45 degrees, and continue cooking until an internal temperature of 130°F is reached (for medium-rare). Remove from grill and let rest 10 minutes before slicing.
  4. Grill sweet potatoes until cooked through and grill marks appear, about 3 minutes per side.
  5. Blend together 1 tbsp olive oil, sun-dried tomatoes, red pepper, lemon juice, and chili flakes. Add water, 1 tbsp at a time, to help with blending.
  6. Serve steak with tomato sauce and sweet potato wedges.
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