Grant's 15-Minute Steak & Potatoes

by Rachael Ray Show Staff 12:00 PM, July 27, 2016

Rachael Ray Show

Aired July 27, 2016

Serves 2

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For the Steak:
1/2 flank steak (about 1 pound)
2 cloves garlic
Salt and pepper

For the Bacon Sweet Potatoes:
2 large sweet potatoes, diced
8 slices bacon, chopped
1/2 red onion, chopped
2 teaspoons rice vinegar
2 ounces cream cheese

For the Jalapeño-Pineapple Salsa:
1 large pineapple, roughly chopped
1 jalapeño, roughly chopped
1/2 red onion, roughly chopped
Juice of 2 limes
1 teaspoon salt
2 avocados, diced


For the steak, preheat a grill to high. Place the steak on a sheet tray and drizzle with olive oil. Rub the steak with the garlic cloves then season salt and pepper. Grill steak 6 minutes on each side, or until cooked to your liking. Let the steak rest before slicing it.

To make the Bacon-Sweet Potatoes, bring a large pot of water to a boil. Once boiling, add a big pinch of salt. Add the sweet potatoes and boil for 8-10 minutes or until tender.

While the potatoes are cooking, add the bacon to a cold nonstick pan and turn the heat to medium-high. Let the bacon render, stirring occasionally, until brown, about 8 minutes. Add onion and cook for a minute or 2. Drain and add the sweet potatoes to the skillet and sauté. Add a splash of vinegar and stir in the cream cheese to melt.

To make the Jalapeno-Pineapple Salsa, place the pineapple, jalapeño, onion, lime juice and salt into a food processor and pulse quickly until roughly chopped and well-combined. Pour the salsa into a medium bowl and fold in the diced avocado.

Serve the steak topped with salsa and potatoes alongside.