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
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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
    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

    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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