Steak & Sweet Potato
Savvy grillers know that a good pellet grill – take the Camp Chef Woodwind for example – have good enough heat control to double as an outdoor oven. While they are awesome for steaks and burgers … they are also great for non-traditional summer sides, like Sweet Potato Casserole. The recipe is written below. The twist on this recipe is to simply use your pellet grill instead of the kitchen oven and cook the Sweet Potato Casserole before you grill the steaks.
Equipment
- Pellet Grill
Ingredients
- 1 29 oz Can Sweet Potatoes (or yams) drained
- 1/2 cup Unsalted Butter melted
- 1/3 cup AA Cream (2% milk will work)
- 3/4 cup Sugar
- 1 tsp Vanilla Extract
Topping
- 5 tbsp Unsalted Butter melted
- 2/3 cup Brown Sugar
- 2/3 cup Flour
- 1 cup Chopped Pecans
Instructions
- Cooking steaks is pretty straight forward. We prefer our Signature® Seasoning or Signature® SPG but salt & pepper work too – always season before cooking.
- Cook them on a 400° F-ish grill until the internal temp of the steak reaches about 115° F, then and remove & rest. That will yeild a perfect rare/medium rare. If you prefer medium rare, remove from the grill at approx 120° F, and we suggest removing from heat at approximately 125° F for medium.
- The steaks will continue to warm up after they come off the grill so these internal temps factor in a little of what we call “coast up” temperature.We really hope you enjoy this family favorite of ours!
Notes
Tried this recipe?Let us know how it was!
