Grilled Beef with Sweet Potato and Charred Onion Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels absolutely restaurant worthy. Tender grilled ribeyes pair beautifully with caramelized sweet potatoes and onions glazed in a tangy balsamic honey sauce that's both elegant and comforting. Sweet potatoes are packed with vitamin A, which supports healthy vision and immune function, making this meal as nourishing as it is delicious. The best part? You probably have most of these ingredients on hand already, and the whole cooking process is straightforward enough that even a busy weeknight won't feel stressful. Just fire up your grill and let the magic happen.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, room temperature)
- 3 mediumsweet potatoes(cut into 1/4-inch wedges)
- 2 largeyellow onions(sliced into 1/2-inch rings)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonshoney
- 6garlic cloves(minced)
- 2 sprigsfresh rosemary
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 2 tablespoonsbutter
- 1 tablespoonfresh thyme(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Toss sweet potato wedges with 1.5 tablespoons olive oil, half the salt, and pepper. Arrange on grill grates and cook for 12-15 minutes, turning every 3 minutes until golden and tender.
Tip: Use a grill basket or skewers to prevent wedges from falling through the grates.
- 2
While potatoes grill, combine balsamic vinegar, honey, and 1 tablespoon minced garlic in a small bowl. Set the onion glaze mixture aside.
- 3
Pat beef steaks dry with paper towels and season generously on both sides with remaining salt, pepper, and the rosemary sprigs tucked underneath.
Tip: Dry meat ensures better browning and crust formation on the grill.
- 4
Once sweet potatoes are nearly done, brush onion rings with 1.5 tablespoons olive oil and place directly on grill grates. Cook for 4-5 minutes per side until charred and softened.
- 5
Move grilled onions to a foil packet, pour half the balsamic glaze over them, and wrap loosely to keep warm while steaks cook.
- 6
Place seasoned beef steaks on the hottest part of the grill. Sear for 4-5 minutes without moving, then flip and cook an additional 4-5 minutes for medium-rare (internal temperature 130-135°F).
Tip: Avoid pressing down on steaks as this releases juices and dries out the meat.
- 7
During the last minute of cooking, brush steaks with the remaining balsamic glaze on both sides and top with a dot of butter.
- 8
Transfer steaks to a cutting board and let rest for 5 minutes. In a small pan, heat 1 tablespoon butter with remaining minced garlic and fresh thyme until fragrant, about 1 minute.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.
- 9
Plate grilled sweet potatoes and onions, top with beef steaks, and drizzle with the warm garlic-thyme butter. Serve immediately.
Tip: Garnish with additional fresh thyme or rosemary for presentation.
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