Grilled Steaks & Sweet Potato Wedges with Green Goddess Slaw

Grilled Steaks & Sweet Potato Wedges

with Green Goddess Slaw

40 MIN
4 Servings
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    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! We're serving these simply grilled steaks with two dynamic sides: sweet potato wedges paired with a creamy garlic dipper, and cabbage slaw finished with our new, herbaceous green goddess dressing.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    Grilled Steaks & Sweet Potato Wedges with Green Goddess Slaw
    Title
    • 4 Steaks
    • 1½ lbs Sweet Potatoes
    • 1 lb Red Cabbage
    • 1 clove Garlic
    • ¼ cup Mayonnaise
    • ¼ cup Green Goddess Dressing
    • 2 oz Pickled Goathorn Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients & make the garlic mayo
    1 Prepare the ingredients & make the garlic mayo

    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. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper.

    Grill the sweet potatoes
    2 Grill the sweet potatoes

    Place the sweet potato wedges in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill, turning occasionally, 12 to 14 minutes, or until charred and softened. Transfer to a plate. 

    Grill the steaks
    3 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. 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 and 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.

    Make the slaw
    4 Make the slaw

    While the steaks rest, in a large bowl, combine the sliced cabbage, chopped peppers, and green goddess dressing. Toss to combine. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the grilled sweet potatoes and slaw. Serve the garlic mayo on the side. Enjoy!

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    Prepare the ingredients & make the garlic mayo
    1 Prepare the ingredients & make the garlic mayo

    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. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper.

    2 Grill the sweet potatoes

    Place the sweet potato wedges in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill, turning occasionally, 12 to 14 minutes, or until charred and softened. Transfer to a plate. 

    Grill the sweet potatoes
    Grill the steaks
    3 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. 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 and 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 Make the slaw

    While the steaks rest, in a large bowl, combine the sliced cabbage, chopped peppers, and green goddess dressing. Toss to combine. Taste, then season with salt and pepper if desired.

    Make the slaw
    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the grilled sweet potatoes and slaw. Serve the garlic mayo on the side. Enjoy!

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