Grilled T-Bone Steak with Roasted Corn & Sweet Potatoes

Grilled T-Bone Steak with Roasted Corn & Sweet Potatoes

Try this Grilled T-Bone Steak with Roasted Corn & Sweet Potatoes that your family will love!

Yield: 2 to 3

Ingredients:

• FOR THE RUSTIC RUB
• 1 tablespoon dry thyme
• 1 tablespoon dry oregano
• 1 tablespoon chili powder
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon red Pepper flakes
• 1 teaspoon cracked black Pepper
• 2 tablespoons Kosher salt
• FOR THE T-BONE
• One 14-16 ounce T-Bone steak
• 1 sweet potato, peeled and sliced long-wise, 1” thick
• 2 ears of corn, shucked
• 1 green bell pepper, seeded
• 1 sweet onion, peeled and sliced 1” thick
• 4 strips of thick bacon
• 2 tablespoons of fresh chopped rosemary
• 4-6 tablespoons of olive oil
• 1 tablespoons of sliced green onions for garnish
• Kosher salt and fresh cracked pepper to taste

Procedure:

1. Prepare all vegetables, place in a bowl and rub down with 3-4 TBS of olive oil and season with chopped rosemary, salt and pepper.
2. Place all vegetables on a hot grill ensuring to cook through, but not char. Note: be sure rotate and turn often
3. While the vegetables are cooking rub the t-bone with the remaining amount of olive oil and season well with the Southwestern rub.
4. For a medim-rare steak place the t-bone on the grill when the vegetables are half way cooked to ensure everything is done at the same time. Steak should cook for 4-6 minutes on each side.
5. Once the steak is flipped, place the bacon directly on the grill and cook through.  Note: this will cook very fast and has a tendency to burn so be cautious to flip and keep a close eye.
6. Once everything is finished on the grill, chop all vegetables and bacon and mix together.
7. To plate the dish, place the hash on the bottom with the steak on top, garnishing with chopped green onions.