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Cocoa-Chile-Rubbed Steak and Sweet Potatoes

Cocoa-Chile-Rubbed Steak and Sweet Potatoes

Nutrition Facts
  • cal. (kcal) 328
Cocoa-Chile-Rubbed Steak and Sweet Potatoes
  • Makes: 6 servings
  • Prep: 20 mins
  • Grill: sweet potatoes for 45 minutes; steak for 6 minutes
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  • 5 teaspoons McCormick cocoa-chile blend
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic salt
  • 3 large sweet potatoes, about 10 ounces each, scrubbed
  • 2 tablespoons vegetable oil
  • 1 large red onion, chopped
  • 1 1/2 pounds flatiron or skirt steak
  • Lime wedges and chopped cilantro (optional)


  1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or cooking spray.
  2. In a small bowl, stir together the cocoa-chile blend, cumin and garlic salt. Set aside.
  3. Cut potatoes in half lengthwise and then crosswise into 1-inch slices. Brush cut sides with 1 tablespoon oil and sprinkle each with 1/4 teaspoon of the cocoa-chile mixture. Place 2 halves in foil and sprinkle about 3 tablespoons of the onion over each. Wrap tightly and place on the grill. Close lid and grill for 35 to 45 minutes or until tender.
  4. Brush steak with remaining oil. Rub remaining chile mixture over both sides of steak. Grill for 2 to 3 minutes per side for medium-rare.
  5. Slice the steak and serve with sweet potatoes, and lime wedges and chopped cilantro, if desired.

Nutrition Information for Cocoa-Chile-Rubbed Steak and Sweet Potatoes

Servings Per Recipe: 6
PER SERVING: 328 cal., 15 g total fat (9 g sat. fat), 55 mg chol., 357 mg sodium, 23 g carb. (3 g fiber), 24 g pro.

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