Rubbed Top Blade Steaks with Baked Sweet Potato Fries

Rubbed Top Blade Steaks with Baked Sweet Potato Fries

Servings: 4

A Grill/Broil recipe with Harris Teeter USDA Certified Tender Top blade


Rubbed Top Blade Steak:

  • 1 (10-12 ounce) Top Blade Steak
  • 2 teaspoon paprika
  • 3 teaspoon sugar
  • 1½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1½ teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoon extra virgin olive oil

Sweet Potato Fries:

  • 2 large sweet potatoes
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt
  • pinch ground black pepper
  • ¼ teaspoon garlic powder


  • 4 cups mixed salad greens
  • 2 tablespoon fresh squeezed lemon juice
  • 4 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 mason jar for shaking vinaigrette


  1. Preheat grill for steak and oven to 400° F for the fries.
  2. Begin prepping steak by letting it set out until it reaches room temperature. This will ensure even cooking and tenderness.
  3. Prepare BBQ rub by combining paprika, sugar, garlic powder, chili powder, salt and pepper in a small dish. Set aside.
  4. Wash, dry and cut sweet potatoes into equal-sized wedges, leaving skin on. Place on foil lined baking sheet coated with non-stick spray. Toss fries with olive oil to coat. Season with salt, pepper and garlic powder and toss again. Arrange in a single layer and bake for 35-45 minutes, or until tender and slightly browned, flipping once or twice to ensure even cooking.
  5. Prepare salad by adding greens to a large mixing bowl. Add lemon juice, olive oil, salt and pepper to mason jar and shake until well combined. Alternatively, add to a bowl and whisk. Add desired amount to salad, toss, and set aside.
  6. Once the grill is ready, trim any unwanted fat from steak and rub with olive oil. Coat steak generously with BBQ rub. Grill steak for 8-10 minutes on each side or until temperature reaches 135° on an internal meat thermometer.
  7. Remove from grill and let rest on a carving board for 5-10 minutes, covered with foil, to let juices redistribute.
  8. Slice steak against the grain in ¼ slices.
  9. Plate with fries and salad.