One afternoon a few months ago the fridge seemed void of any dinner options, I needed to figure out a something that didn't require a store run.  Fortunately I had a few frozen grass-fed steaks in the freezer and a bag of frozen sweet potato fries just happened to be sitting right next to the steaks.   I thawed the steaks in room temp water, and while I waited for the meat to thaw I did some research on a sauce that would go well with both.   Here's what I came up with:

Serves 3-4


  • 1-2 LB Grass-Fed Steak (Sirlon, NY Strip, Ribeye)
  • 2 Medium Yellow Onions Sliced
  • Half Stick of butter
  • Salt and Pepper
  • 1 - 1.5 lbs of Sweet Potatoes sliced into fries or a 1LB Bag of Frozen Sweet Potato Fries
  • 3 Tbsp Olive Oil


  • Sauce
  • 2 Cups Mustard (Sweet and Spicy, Stoneground, Yellow, or your favorite)
  • 1/2 Cup Apple Cider Vinegar (Start with 1/4c and add more ACV to thin sauce to desired consistency)
  • 5 Tbsp Brown Sugar or Blackstrap Molasses
  • 2 Tbs Hot Sauce (I prefer tangier sauces like Franks)
  • 2 tsp Worcestershire Sauce
  • 1 tsp vanilla extract
  • Pepper to taste


  • Slice onions
  • Heat Skillet over medium heat with 1/4 stick butter and caramelize onions (should take about 30-45 minutes). 
  • Heat oven to 425F
  • Toss sweet potato fries in olive oil and lightly salt.
  • Cook sweet potato fries for 20-30 minutes flipping once and remove once tender (if using frozen sweet potatoes follow instructions on bag)
  • Thoroughly mix all the sauce ingredients and set aside
  • Once Steak is thawed, pat dry with paper towel and liberally salt and pepper both sides
  • Cook steak to desired temperature on a very hot grill or in a heavy frying pan (I prefer grapeseed or another high temp oil when cooking in a frying pan)
  • Rest steak after cooking and slice (1/4" thickness is good)
  • Layer sweet potato fries with caramelized onions, steak and drizzle with mustard sauce
Written by JT Eberly

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