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Recipe From by Jamie Purviance

Strip Steaks and Sweet Potatoes with Bourbon–Pecan Butter

  • People

    Serves 4

  • Prep Time

    20 min.

  • Chilling Time

    45 min.

  • Grilling Time

    1 h

People
Serves 4
Prep Time
20 min.
Chilling Time
45 min.
Grilling Time
1 h

the Ingredients

20151116154151 Lr Fnp4366 Strip Steak Sweet Potato

Butter

  • 30 grams pecans
  • 115 grams (1 stick) unsalted butter, softened
  • finely chopped shallots
  • bourbon
  • flaky sea salt, crumbled
  • ground cayenne pepper
 
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • garlic powder
  • Kosher salt
  • sweet potatoes, each 255 to 310 grams, cut lengthwise in half
  • New York strip steaks, each about 280 grams and 3 centimetres thick

Instructions

  • 01 Preheat the oven to 190ºC. Spread the pecans in a shallow baking pan and roast in the oven until fragrant, 10 to 12 minutes, stirring occasionally. Let cool completely. Finely chop the pecans.
  • 02 In a medium bowl fold all the butter ingredients, including ⅛ teaspoon of black pepper, with a rubber spatula until incorporated. Place the mixture on a piece of plastic wrap and form into a log. Chill until firm enough to slice, 20 minutes in the freezer or 45 minutes in the refrigerator.
  • 03 Prepare the grill for indirect cooking over medium heat (180°C to 230°C). 
  • 04 In a large bowl whisk 2 tablespoons of oil with the granulated garlic, ¾ teaspoon of salt and ¼ teaspoon of pepper. Add the sweet potatoes and turn to coat evenly. Grill the potatoes, cut-side down, over indirect medium heat, with the lid closed, until they start to soften, about 30 minutes, turning once.
  • 05 Adjust the grill to direct low heat (120°C to180°C) on one side and direct high heat (180°C to 230°C) on the other side. Brush the sweet potatoes with oil and then grill, cut-side up, over direct low heat, with the lid closed, until fork-tender, browned and crisp on the top, 20 to 25 minutes.
  • 06 Brush the steaks with 1 tablespoon of oil and season evenly with ¾ teaspoon of salt and ½ teaspoon of pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once.
  • 07 Remove the steaks from the grill and let rest for 5 minutes. Top each steak and the sweet potatoes with a slice or two of butter. Serve warm.
Ingredients
Instructions