Sweet Potato Steak Frites
A semi-homemade grill meal with a smart spin
I like the twist of using sweet potato fries in place of regular. I also like that a bag of frozen sweet potato fries is ready in the same amount of time as the meat.
Ingredients
Ribeye steak, about 1 1/4 inch think (this is a common cut you’ll find in the meat section of your grocer; if you go to a butcher, you will see 1 1/2 inch cuts as well. I don’t recommend that size, only because it is harder to get a consistent cook)
Generous amount of salt
Bag frozen sweet potato fries
Instructions
Get your steak out of the fridge 1-2 hours before cooking. Right when you get it out, salt it generously.
25 minutes out, get your oven preheated per bag instructions, oil your sheet pan with olive oil (or coconut oil which I think works nicely with the sweet potato fries) and put your sheet pan in the oven to warm up. I learned this trick on The Kitchen – it begins to fry and crisp the underside of the fry while the rest of the sides bake! When preheated, put fries in oven in a single layer.
Set your grill, grill pan, or cast iron skillet to medium-high heat and brush (grill) or coat (grill pan or cast iron) with olive oil.
When it is up to temperature, pat your steak dry with paper towels to dry it off as much as possible and crack on a bunch of black pepper. Get your steak in and leave it alone for 4 minutes. Then flip over and cook for 5 more minutes (observe your beautiful charry crust). Then, if you have a big fat cap on one side, press that down in the pan for 30 seconds to a minute to sear it. This will serve a consistent medium rare.
Toss fries about halfway through cooking at this point, and sprinkle with salt.
Rest steak for 10 minutes. Slice steak diagonally against the natural grain of the steak. Plate with crispy fries.
