Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

 

2 bone-in rib-eye steaks, about 1 1⁄2 lb [680 g] each

4 sweet potatoes, about 8 oz [225 g] each

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Preserved Lemon Gremolata (see below)

 

One hour before serving, remove the steaks from the refrigerator to allow them to come to room temperature. Using a sharp knife, cut each sweet potato crosswise into 1/8 in [3 mm] slices, cutting only three-fourths of the way through the potatoes so they stay intact. To prepare the potatoes in the oven: Preheat the oven to 425°F [220°C]. Place the cut potatoes, sliced-side up, on a foil-lined baking sheet. Drizzle with oil, and season generously with salt and pepper. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. To prepare the potatoes on the grill: Prepare a grill for direct cooking over medium-high heat, 400°F [200°C]. Grease the grill grate lightly. Place the cut potatoes on a grill-safe roasting pan. Drizzle with oil, and season generously with salt and pepper. Place the pan on the grill, then cover the grill. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. Remove the potatoes from the grill or transfer to the warming section of the grill. Rub each steak with oil, and sprinkle salt and pepper generously over each side. Place the steaks on the grill and cook, allowing each side to sear, until the internal temperature of the steak reaches 130°F [55°C] for medium-rare, 4 to 5 minutes per side. Remove the steaks from the grill, and let rest for 10 minutes. Slice the steaks against the grain. Place the potatoes and sliced steak on a platter. Drizzle a spoonful of the gremolata over each sweet potato and serve, passing the remaining gremolata at the table.

 

PRESERVED LEMON GREMOLATA

 

2 T. white wine vinegar

2 tsp. honey

1⁄4 C. [30 g] finely chopped shallot

1 C. [40 g] finely chopped fresh parsley

1⁄2 C. [80 g] roasted, salted almonds, finely chopped

2 T. minced preserved lemon, plus 1 tsp. preserved lemon liquid

1⁄2 C. [120 ml] extra-virgin olive oil

Kosher salt

Freshly ground pepper

 

In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes. Add the parsley, almonds, lemon and liquid, and oil, and stir to combine. Season with salt and pepper. Serve immediately, or store in an air­tight container in the refrigerator for up to 1 week.