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Culinary Pro Amanda Haas takes a classic rib-eye and elevates it to new heights with the addition of hasselback sweet potatoes and a zesty preserved lemon gremolata.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 | (1-1/2 to 2 lb) bone-in rib-eye steaks |
4 Medium | sweet potatoes, scrubbed |
As Needed | extra-virgin olive oil |
To Taste | kosher salt |
To Taste | freshly ground black pepper |
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!
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