This dinner was so delicious and easy to make. NY steak, sweet potato and bacon sautéed green beans. Can’t get much better than this. The family absolutely loved it!

• Salt and Pepper the steak generously.
• Poke holes in the sweet potato drizzle EVOO with a little bit of salt sprinkled on top. Wrap in tin foil. Set aside
• Fresh string beans take the ends off. I like to keep my green beans whole and not break them in half. You can even do frozen string beans will work as well.
• If you love bacon as much as I do, cook up 8 strips of bacon to sprinkle in your sweet potatoes and green beans.

• Directions

Preheat the oven to 375 degrees.

Once your oven is preheated, place your wrapped sweet potatoes on the wrack in the oven. Cook for 1.5 hours.  You can add bacon, butter, cheese and sour cream and load up your sweet potato whatever you like once they’re done.

String beans super simple: cook up three strips of bacon in the same pan you will cook up your string beans. Once your bacon is cooked through, place them on a paper towel to absorb the grease. Now cook up your string beans in the same pan. If you have a little bit too much bacon grease in the pan pour some off leaving enough to brown and soften the beans. 

For the steaks, preheat your grill on high for about 5 minutes. Start this process about half before your sweet potatoes are ready to come out of the oven. Once your grill is heated, drop the temp down to medium. Place your steaks on the grill. Grill steaks 5 minutes on each side depending upon thickness. Pull the steaks, place tin foil over your steaks, let them rest for about 5 minutes.

• Optional but totally worth it! I found this recipe online. It’s called cowboy butter. Absolutely the best dipping sauce for steaks.

• ½ cup unsalted butter, melted
• 3 cloves garlic, finely minced
• 3 tablespoons parsley, chopped
• 2 teaspoons fresh lemon thyme, chopped, (or fresh thyme)
• 1 tablespoon Dijon mustard
• 1 lemon, zest and juice
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon red pepper flakes
• ½ teaspoon salt