Chef Michael Poompan, Ritz-Carlton Harissa and Honey Glazed Aussie Beef Stuffed Sweet Potato

  • Prep time 4Hr
  • Cook time 10Min
  • Technique Sear
  • Meat Beef
  • Cut Sirloin
  • Serves 6

Harissa and Honey Glazed Aussie Beef Stuffed Sweet Potato


2 pounds ground Aussie grassfed beef sirloin flap

6 sweet potatoes 

1 pound broccoli rabe

9 oz. prepared harissa 

9 oz. honey

2 oz. mint leaves

9 oz. shallots, julienned

1 bunch of cilantro

4 oz. ginger, julienned


Roast the sweet potato in a big green egg smoker until cooked through, set aside to cool.

Combine honey and harissa and toss with steaks to marinate for at least 4 hours. 

Grill steak to temperature and allow to rest, save marinade. Using the back of a saute pan flatten sweet potato to 1/2 inch thickness, sear the sweet potato on both sides until caramelized.

In the same pan saute broccoli rabe until cooked through, adding water if necesssary to steam, remove from pan. Use the hot pan to reduce the harissa honey marinade to a glaze. Brush a small amount of marinade on plate, top with caramelized sweet potato and broccoli, slice steak and layout on top of vegetables, drizzle glaze over. Combine mint leaves, cilantro leaves, shallot, and ginger and top place to the side of steak