Marcus Nilsson / M+F Magazine
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.
Directions:
In a shallow dish, combine cocoa powder, brown sugar, paprika, garlic powder, salt, allspice, and thyme. Add steak, and coat both sides with rub.
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 ½-inch rounds. Lightly brush rounds with oil, and season with salt and pepper.
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° to make diamond grill marks. Grill 2 minutes more, and flip steaks. Grill 2 minutes, rotate steaks 45°, and continue cooking until an internal temperature of 130° is reached (for medium-rare). Remove from grill, and let rest 10 minutes before slicing.
Grill sweet potatoes until cooked through and grill marks appear, about 3 minutes per side.
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.
Serve steak with tomato sauce and sweet potato wedges.
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