Recipes
Grilled Sirloin with Collards and Confit Sweet Potatoes
Ross Henke
Chef
Mundano
Chicago
Ill.
Rate this recipe
Yield
4 servings
Ingredients
4
each
Dry-aged sirloin, 4–6 O z each
As needed
Salt
As needed
Freshly ground black pepper
As needed
Herbs such as chives, parsley, and cilantro, chopped
1
Preheat grill to medium-high.
2
Season sirloins and potatoes with salt and pepper.
3
Grill steaks to desired temperature/doneness.
4
Grill sweet potatoes, just to warm through, brushing some of the cooking liquid from sweet potatoes onto potatoes to glaze them and get some extra flavor.
5
Place a small bed of braised collards on 4 plates.
6
Transfer grilled sweet potatoes to a bowl and add a few spoonfuls of salsa macha. Place dressed sweet potatoes over collards.
7
Slice steak and plate it with sweet potatoes and collards. Garnish with chopped herbs and serve.
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