If you’re a meat-and-potatoes kind of guy, then this one is for you. The natural bitterness of the cocoa rub complements the rich, beefy flavor of lean skirt steak, while a sun-dried tomato sauce is an upgrade to bottled ketchup. Partially cooking the sweet potatoes in the microwave ensures that they’ll cook faster on the grill.

Chef’s tip: Slicing into your beef or game meat steaks too soon causes the juices to run out. Letting it rest for several minutes post-grill, before slicing, allows the flavorful juices to spread throughout the steak and gives the muscle fibers time to relax, leading to more tender meat.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 tbsp cocoa powder</li>
                                            <li>1 tbsp brown sugar</li>
                                            <li>1 tsp paprika</li>
                                            <li>1/2 tsp garlic powder</li>
                                            <li>1/2 tsp salt</li>
                                            <li>1/4 tsp allspice powder</li>
                                            <li>1 tsp dried thyme</li>
                                            <li>1 lb skirt steak</li>
                                            <li>2 medium sweet potatoes</li>
                                            <li>1 tsbp olive oil, plus more for grilling</li>
                                            <li> salt and pepper</li>
                                            <li>1/3 cup oil-packed sun-dried tomatoes</li>
                                            <li>1/2 cup roasted red pepper</li>
                                            <li>1 tbsp fresh lemon juice</li>
                                            <li>1/4 tsp red chili flakes</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>In a shallow dish, combine cocoa powder, brown sugar, paprika, garlic powder, salt, allspice, and thyme. Add steak, and coat both sides with rub.</li>
                                    <li>Poke potatoes in a few places with a fork, then microwave on high for 5 minutes, or until tender but not cooked through. When cool enough to handle, slice into ½-inch rounds. Lightly brush rounds with oil, and season with salt and pepper.</li>
                                    <li>Build a hot fire in a charcoal grill, or heat a gas grill to medium-high. Grease grill grate with oil. Grill steak for 2 minutes, then rotate 45° to make diamond grill marks. Grill 2 minutes more, and flip steaks. Grill 2 minutes, rotate steaks 45°, and continue cooking until an internal temperature of 130° is reached (for medium-rare). Remove from grill, and let rest 10 minutes before slicing.</li>
                                    <li>Grill sweet potatoes until cooked through and grill marks appear, about 3 minutes per side.</li>
                                    <li>Blend together 1 Tbsp olive oil, sun-dried tomatoes, red pepper, lemon juice, and chili flakes. Add water, 1 Tbsp at a time, to help with blending.</li>
                                    <li>Serve steak with tomato sauce and sweet potato wedges.</li>

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