Friday Feast - Peppercorn Strip & Primal Sweet Potato Bacon Salad

Peppercorn Strip Steaks
Primal Sweet Potato Bacon Salad

This is one of the more involved Primal dinners I have made in a while but it was well worth the effort.  I have to admit the grilled Sweet Potato and Bacon thing with mustard had me worried but it turned out pretty damn amazing!  It takes a bit of planning to pull off the timing on this one.  Start to finish it only took about an hour but that was with peeling the potatoes and all. You should be able to do it faster.

• 2 tablespoons olive oil
• 4 (8-oz) New York Strip steaks
• 2 tablespoons freshly ground pepper
• 2 teaspoons kosher salt
• 2 lb. sweet potatoes, peeled and cut into 1⁄2-inch- thick rounds
• 1⁄4 cup plus 1 tablespoon olive oil, divided
• 1 lb. bacon
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• Salt and Pepper
• 1⁄2 cup chopped green onions

Preheat grill to medium heat. Rub oil over both sides of steaks. Sprinkle steaks evenly with ground peppercorns and salt; let stand at room temperature 30 minutes. Grill 5 minutes per side or to desired degree; let stand 5 minutes under foil. Preheat grill. Cook potatoes in boiling water 5 minutes; drain. Brush potato slices evenly with 1-tablespoon olive oil.  Grill, covered, 4 to 5 minutes on each side or until crisp-tender.  Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from skillet, reserving 1-tablespoon drippings. Crumble bacon and set aside.  Combine vinegar, mustard 1/4-cup olive oil and reserved bacon drippings (should still be warm) in a large bowl, mixing until blended. Season with salt and pepper to taste. Remove potatoes from grill and let cool slightly. Cut potato slices into quarters. Toss potatoes with dressing until the potatoes are well covered. Add crumbled bacon, green onions; toss.