Grilled Beef with Sweet Potato and Charred Onion Glaze

Instructions

1. 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. 2

   While potatoes grill, combine balsamic vinegar, honey, and 1 tablespoon minced garlic in a small bowl. Set the onion glaze mixture aside.

3. 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. 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. 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. 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. 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. 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. 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.