Espresso Bourbon Steak with Mashed Sweet Potatoes

Espresso Bourbon Steak with Mashed Sweet Potatoes Prep Time: 20 Minutes Cook Time: 20 Minutes Serves: 4 Ingredients Espresso Bourbon Marinade: 1/4 cup bourbon 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup brewed espresso 2 cloves garlic, minced 1 teaspoon brown sugar 1/2 teaspoon black pepper 2 pounds steak (ribeye, New York strip, or sirloin), about 1-inch thick Mashed Sweet Potatoes: 2 large sweet potatoes, peeled and cubed 1/4 cup milk (or more, to reach desired consistency) 2 tablespoons butter 1/4 teaspoon salt 1/4 teaspoon black pepper Instructions Espresso Bourbon Steak: In a bowl, whisk together bourbon, soy sauce, olive oil, espresso, garlic, brown sugar, and pepper. Place steak in a resealable bag and pour marinade over the steak. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Preheat grill to medium-high heat (about 375-450°F). Remove steak from marinade and discard marinade. Grill steak for 4-6 minutes per side for medium-rare, or until desired doneness is reached. Let steak rest for 5-10 minutes before slicing against the grain. Mashed Sweet Potatoes: While steak is marinating, place sweet potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain sweet potatoes and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy. Serve sliced steak over mashed sweet potatoes. Garnish with fresh herbs, if desired.