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2-3
3 minutes
12-15 minutes
1 ½ lbs. boneless top sirloin steak
2 tbsp. steak seasoning (such as Blackstone High Plains Steak Seasoning)
1 tsp. Blackstone S.P.G. Seasoning (salt, pepper, garlic)
2 ½ tbsp. brown sugar
Preheat the Blackstone griddle on high heat. Add the sweet potatoes with olive oil and a splash of water, then cover with a dome to steam.
On the opposite side of the griddle, set to low heat, combine the maple syrup, brown sugar, and ½ stick of butter in a saucepan. Stir until mixed and let it bubble.
Let the steak come to room temperature, then season both sides with the steak seasoning.
After 5-6 minutes of steaming, remove the dome from the sweet potatoes and toss them. Add the green beans, sliced onion, S.P.G. Seasoning, and a little more water. Cover again to steam.
Preheat the griddle to high and lay the steak down. Add olive oil, garlic cloves, and thyme beside the steak to sauté and infuse flavor.
After 3-4 minutes, flip the steak and cook until your desired doneness is reached.
Remove the dome from the veggies, drizzle olive oil, and spread them out to caramelize the onions. Lower the heat to medium-low.
In a small bowl, combine the remaining ½ stick of butter with the sautéed garlic cloves and thyme to make compound butter.
Pour the maple syrup mixture over the veggies and let it simmer for about a minute. Be careful not to burn the sugar.
Remove the steak from the griddle, slice it thinly, and plate it with the veggies.
Top with compound butter and garnish with thyme sprigs. Serve and enjoy!
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