Grilled Denver Steak, Smashed Yams, Grilled Peaches, Pork Belly Lardons
#12546 - 4 ea Indian Ridge Denver Steaks
#92274 - Kosher Salt
#68258 - Black Pepper
#88180 - 2# Sweet Potato
#88065 - 1 ea Peach, cut into 1/8th in slices
#30093 - 2 tablespoons Vegetable Oil
#16904 - 12 oz Indian Ridge Smoked Slab bacon, large dice
- Char-Grilled Indian Ridge Denver Steak - Lightly salt and pepper both sides of the Denver steak. Place on a hot grill and cook 4 to 5 minutes on each side or to a desired temperature.
- Smashed Yams - Place the yams in a 3-quart saucepan and cover with water. Bring to a boil. Reduce the heat and simmer until the yams are tender. Cut the yams in half and force through a rack, leaving the skins behind. Add the butter, salt and incorporate fully.
- Grilled Peaches - Lay the sliced peaches in the oil. On a hot grill, place the sliced peaches. With a spatula turn the peaches.
- Pork Belly Lardons - Place cut smoked pork belly in a sauté pan on medium heat and cook on all sides until amber in color.
Recipe sourced from Indian Ridge Provisions