Grilled Steak & Sweet Potatoes with Lemon-Garlic Aioli & Green Beans
Summer Grilling

Grilled Steak & Sweet Potatoes

with Lemon-Garlic Aioli & Green Beans

40 MIN
$10.94/serving 4 Servings
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  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Flank Steaks

    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! This hearty steak recipe gets a sophisticated lift from our irresistible aioli—simply made by stirring mayonnaise together with garlic, and fresh lemon juice. It’s the perfect dipper for our tender, grilled sweet potatoes, seasoned with zesty spices like smoked paprika and ground yellow mustard.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    Grilled Steak & Sweet Potatoes with Lemon-Garlic Aioli & Green Beans
    Title
    • 4 Flank Steaks
    • 1½ lbs Sweet Potatoes
    • 1 Lemon
    • 1 clove Garlic
    • ¾ lb Green Beans
    • ¼ cup Mayonnaise
    • 1 oz Garlic & Herb Spreadable Butter
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the spreadable butter from the refrigerator to soften.Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Cut off and discard any stem ends from the green beans. Place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 2 tablespoons of water. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet.

    Grill the vegetables
    2 Grill the vegetables

    Grill the seasoned sweet potatoes, turning occasionally, 12 to 14 minutes, or until charred and tender when pierced with a fork. Transfer to a serving plate. Grill the foil packet green beans 5 to 6 minutes, or until the green beans are tender. Remove from the grill and carefully open the foil packet.

    Grill the steaks
    3 Grill the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.*Transfer to a cutting board. Let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Finish & serve your dish
    4 Finish & serve your dish

    While the steaks rest, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, the juice of 2 lemon wedges, and as much of the garlic paste as you'd like. Season with salt and pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Evenly top the grilled green beans with the juice of the remaining lemon wedges. Serve the sliced steaks, grilled sweet potatoes, and finished green beans with the aioli on the side. Top the steaks with the softened butter. Garnish the green beans with the cheese. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    Remove the spreadable butter from the refrigerator to soften.Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Cut off and discard any stem ends from the green beans. Place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 2 tablespoons of water. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet.

    2 Grill the vegetables

    Grill the seasoned sweet potatoes, turning occasionally, 12 to 14 minutes, or until charred and tender when pierced with a fork. Transfer to a serving plate. Grill the foil packet green beans 5 to 6 minutes, or until the green beans are tender. Remove from the grill and carefully open the foil packet.

    Grill the vegetables
    Grill the steaks
    3 Grill the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.*Transfer to a cutting board. Let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    4 Finish & serve your dish

    While the steaks rest, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, the juice of 2 lemon wedges, and as much of the garlic paste as you'd like. Season with salt and pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Evenly top the grilled green beans with the juice of the remaining lemon wedges. Serve the sliced steaks, grilled sweet potatoes, and finished green beans with the aioli on the side. Top the steaks with the softened butter. Garnish the green beans with the cheese. Enjoy!

    Finish & serve your dish
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