Grilled Steaks & Sweet Potato Wedges with Green Goddess Slaw
Summer Grilling

Grilled Steaks & Sweet Potato Wedges

with Green Goddess Slaw

40 MIN
+$7.99/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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 mayo dipper, and cabbage slaw dressed with our new, herbaceous green goddess dressing.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Grilled Steaks & Sweet Potato Wedges with Green Goddess Slaw
Title
  • 4 Steaks
  • 2 lbs Sweet Potatoes
  • 1 lb Red Cabbage
  • 1 clove Garlic
  • ¼ cup Mayonnaise
  • 2 oz Pickled Goathorn Peppers
  • ¼ cup Green Goddess Dressing
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Peel Garlic
How To: Prep a Steak for Browning
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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.

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 enough of the spice blend to coat (you may have extra). 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.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Make the slaw
4 Make the slaw

While the steaks rest, in a bowl, combine the sliced cabbage, chopped peppers, and green goddess dressing; toss to coat. 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!

Tips from Home Chefs

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Grilled Steaks & Sweet Potato Wedges

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.

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 enough of the spice blend to coat (you may have extra). 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.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Make the slaw

While the steaks rest, in a bowl, combine the sliced cabbage, chopped peppers, and green goddess dressing; toss to coat. 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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