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Sprinkle the steaks evenly with the sea salt and pepper. Open the top of the foil pouch of wood chips to release more smoke. Spray the grill racks with cooking spray. Grill the steak until medium rare, 4 to 6 minutes per side. Remove and let rest tented with foil.
For the butter: Meanwhile, combine the butter, lime zest, rosemary and salt in a bowl.
For the potatoes: While the steaks are grilling, place the potatoes in a fireproof pot and cover with cold water. Place the pot on the grill, bring to a boil and cook until the potatoes are tender, about 10 minutes. During the last few minutes of cooking, lay out a piece of foil on the grill and place the bacon on top to warm. Cut the bacon into 1-inch pieces.
Wine Pairing Selection: Beringer Founders' Estate Malbec