Black Magic & Cowboy Crust Steak with Cowboy Candy Sweet Potato Mash
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
1-2
Prep Time
20 minutes
Cook Time
20 minutes
Steak and potatoes - but make it fancy (and easy). Chef Tony layers the flavors with a Black Magic & Cowboy Crust grilled sirloin steak and pairs it with a sweet mash seasoned with the sweet-heat kick from our Cowboy Candy caramelized jalapeno blend. Watch the recipe video below!
Author:Chef Tony Reed
Ingredients
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10 oz Top Sirloin
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2 Tbsp Spiceology Black Magic Cajun Blackening blend
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2 Tbsp Cowboy Crust Espresso Chile blend
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1 Tbsp Olive Oil
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3 lbs Sweet potatoes, peeled and cut into chunks
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4 Tbsp Unsalted butter (or plant-based butter)
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3 Tbsp Brown sugar (light or dark)
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2-3 tsp Spiceology Cowboy Candy Blend
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1/2 tsp Kosher salt
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1/4 cup Heavy cream (or milk/half-and-half)
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Candied Pecans, crushed, as desired
For the Steak
For the Sweet Potato Mash
Directions
Prep the Steak
Preheat grill to 225 degrees.
In a small mixing bowl mix together the spice blends.
Season steak with oil then coat with the blend. Allow to rest at room temp for at least 20 minutes.
Make the Mash
Place sweet potatoes in a pot, cover with water, salt lightly, and boil until fork tender (15–20 minutes). Drain well.
Mash potatoes with butter, brown sugar, Spiceology Cowboy Candy blend, and salt until smooth or desired texture.
Stir in cream until fluffy and well incorporated. Adjust seasoning to taste. - Fold in candied pecans and keep warm while you're finishing the steak.
Grill the Steak
Place on grill and grill until internal temp is 100 degrees.
Bring heat over grill up to 550 degrees to allow searing.
Grill for 2 minutes on each side or until internal temp is 120-125 degrees.
Rest for 10-15 minutes.
Serve with Cowboy Candy mashed sweet potatoes.
