Prep 10 mins
Cook 25 mins
I've not yet tried this recipe, but it sounds great for the grill this summer. A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). From EatingWell magazine April/May 2006, and "EatingWell Serves Two". Dietary Exchanges: 1 starch, 3 medium-fat meats, 1 fat (1 Carbohydrate Serving). Posted for ZWT6.
- 4.92 ml ground allspice
- 4.92 ml ground cumin
- 4.92 ml ground ginger
- 4.92 ml kosher salt
- 2.46 ml ground cinnamon
- 2.46 ml ground coriander
- 2.46 ml cayenne pepper
- 453.59 g strips steak, trimmed of visible fat and cut into 4 portions
- 2 medium sweet potatoes (about 1 pound total)
- 1 medium red onion, halved and very thinly sliced
- 19.71 ml canola oil
- 4.92 ml freshly grated orange zest
- Preheat grill to high.
- Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl.
- Sprinkle steaks with 4 1/2 teaspoons of the spice mixture.
- Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
- To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray.
- Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
- Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side.
- Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare.
- Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
- Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.
We really enjoyed this steak and sweet potato recipe. We never tried grilling sweet potatoes before and really enjoyed them served this way. As another reviewer stated, the spices do not overpower the steak and are perfect as is. We used rib eyes instead of strip steaks. The only change I would make next time is to use olive oil in place of canola and maybe use a little less. I could taste the canola on the veggies. Also, DH sliced the sweet potatoes thin to improve the cooking time as we took note of Vicki in CT's comments. Thanks so much for posting. Made for Family PIcks ZWT6.
The rub makes the steak very flavorful, without taking away that good ol' steak flavor. It's a nice balance. I loved the sweet potatoes done this way. How fun! They tasted great, too. Everyone in my family enjoyed this recipe. Thanks! ~Made for Zee Zesties during the ZWT6~
Delicious flavoring. We aren't huge sweet potato fans so I used Russet and added some carrot to the packet. The seasoning mix was the perfect amount, I used it all with none left over. If you enjoy Middle Eastern flavors you will love this.