Grilled Strip Steak with Sweet Potato Hash Browns
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  • 4 sweet potatoes (1-3/4 lbs) peeled & cut into chunks
  • 2 Tbs Chopped Chives
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tsp Chopped Thyme
  • 6 ounces of McGinnis Sisters Slab Bacon, sliced into 1/2" pieces
  • 4 Strip Steaks about 10-12 oz each
  • 1 lb Vidalia onion, diced
  • Salt & Fresh Ground Pepper
  • 2 Tbs Chopped Parsley
Pre-heat your grill. In a medium saucepan of salted boiling water, blanch the sweet potatoes for about three minutes. Drain well. In a large skillet heat the oil. Add the bacon and cook over medium heat until crisp. Remove with a slotted spoon and drain. Add the onions and cook until browned. Add the sweet potatoes and cook over medium heat until tender. About 15 minutes. Increase the heat to high and cook for two more minutes to brown the bottom of the potatoes. Stir in the bacon, parsley, chives and thyme. Season with salt and pepper. Meanwhile, season your steaks with salt and pepper and grill over high heat until browned on the outside and medium rare on the inside. this is about four to five minutes per side or until your meat thermometer reads 130F. Let the steak rest for five minutes and then serve with the sweet potatoes hash browns. Hash browns can be made up to two hours ahead. Serves 4.

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