Famous Southern Grill Dinner: Copycat Flame-Grilled Ribeye Steak, Skillet Cornbread, and Smoky Sweet Potato Salad

Allergens

Milk, Eggs, Wheat

Ingredients

• 1. 2 bone
• in ribeye steaks (1 1/2 inches thick) 2. 4 cups fresh sweet potatoes, diced 3. 1 cup yellow cornmeal 4. 1 cup buttermilk 5. 1/2 cup all
• purpose flour 6. 1 tablespoon sugar 7. 1 teaspoon baking powder 8. 1/2 teaspoon salt 9. 1/4 teaspoon baking soda 10. 3 tablespoons unsalted butter, melted 11. 2 ears of corn, shucked and cut off the cob 12. 1/2 cup mayonnaise 13. 1/4 cup apple cider vinegar 14. 1/4 cup honey 15. 1 tablespoon Dijon mustard 16. 1 teaspoon smoked paprika 17. 1/2 teaspoon salt 18. 1/2 teaspoon black pepper, freshly ground 19. 1/4 teaspoon cayenne pepper 20. Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your grill to medium high heat, about 375°F. Season the ribeye steaks with salt and black pepper, then place them on the grill. Cook for 4 minutes per side for medium rare or until desired doneness is reached. Remove from grill and let rest for 5 minutes before slicing.
2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, smoked paprika, salt, black pepper, and cayenne pepper until well combined. Set aside.
3. In another bowl, combine the diced sweet potatoes with the corn kernels. Add the prepared dressing and toss to coat evenly. Set aside.
4. In a separate bowl, mix together the cornmeal, buttermilk, all purpose flour, sugar, baking powder, salt, and baking soda until just combined. Stir in the melted butter.
5. Preheat a large, well seasoned skillet over medium heat. Drop heaping spoonfuls of the cornmeal mixture into the skillet and cook for 2 3 minutes on each side, or until golden brown. Transfer to a wire rack to cool slightly.
6. Slice the rested ribeye steaks and serve alongside the skillet cornbread and smoky sweet potato salad. Garnish with chopped fresh parsley.

Chef’s Insight

For an extra burst of flavor, marinate the ribeye steaks in a mixture of apple cider vinegar, Worcestershire sauce, and garlic before grilling.

Notes

Feel free to adjust the seasonings in the smoky sweet potato salad to your preference.