One of my favorite times of the year is when you get to pull the grill out for the season. The smell of a good steak cooking out on the grill, the little charred bits that just taste SO good. I’m so excited to share the reminder of simple food cooked out on the grill.
I had two delicious Springdell steaks I seasoned simply with dried herbs, granulated garlic, and olive oil. I let them sit and come to room temperature before grilling. (we had plenty of leftover steak for quesadillas the next night too!)
I did a quick cook and blanch on a bunch of Springdell asparagus.
Then, I decided to grill a sweet potato I had in storage from the winter share. I have never grilled sweet potatoes, but I totally will be doing it again. They were cooked until tender and had a ton of flavor. Not to mention they are so full of vitamins and minerals!
I started by peeling a sweet potato and slicing it into wide planks. This way the potatoes are cooked like steaks and wont fall through the grates in the grill.
Place them in a bowl and toss with olive oil and flavorings. I chose to toss them with salt, pepper, cumin, and chili powder. These spices worked really well with the smoky flavor from the grill.
Toss them on with high heat to get the initial cook and grill marks.
Flip them after a few minutes, lowering the heat. I then moved the potatoes up to the top rack of the grill to give them the indirect heat from the grill and cook them through. We want the sweet potatoes to be tender when removed from the grill. If you don’t have a top rack, you can move them to a cooler part of the grill while you cook your steaks.
Yes, Yes, and more Yes. This was so simple, letting the flavors of the ingredients really shine in themselves. What a great meal! So Springdell family, go out there and get grilling. Try sweet potatoes!