Vanilla Coke Grilled Skirt Steak with Mashed Purple Yams and Candied Bacon-Wrapped Onion Ring Stuffed with Spicy Black Beans

For the skirt steak

1½ to 2 pounds outer skirt steak

1 teaspoon black pepper plus 1 teaspoon for seasoning the meat

2 teaspoons salt plus 1 teaspoon for seasoning meat

1 12 ounce bottle Coca-Cola (I recommend Mexican Coca-Cola made with real cane sugar)

1 tablespoon Organic Bourbon Madagascar Pure Extract Vanilla

1 tablespoons brown sugar

¼ teaspoon cayenne pepper

¼ cup Worcestershire sauce

¼ cup lime juice, freshly squeezed

¼ cup soy sauce

¼ cup olive oil

3 garlic cloves, smashed

1 teaspoon onion powder

For the purple yams

2 1-pound Okinawan Purple Yams

1 tablespoon Organic Bourbon Madagascar Pure Extract Vanilla

2 tablespoons unsalted butter

1 teaspoon kosher salt

For the bacon-wrapped onion

3 tablespoons brown sugar

1 tablespoon Organic Bourbon Madagascar Pure Extract Vanilla

1 large Vidalia onion

1 teaspoon Sriracha sauce (season to taste)

1 cup canned black beans, drained, rinsed and mashed

10 slices bacon

To make the skirt steak: Season the skirt steak with the salt and pepper on both sides. Place the meat in a large zip lock bag.

To make the marinade: combine the remaining ingredients in a bowl and whisk to combine well. Be sure the brown sugar is dissolved. Pour the marinade over the meat. Squeeze the air out of the zip lock bag, and seal. Mush the bag with your hands to ensure the marinade fully coats all part of the steak. Marinate in the refrigerator for at least 3 hours or overnight.

Prepare a grill for medium-high heat. Lightly oil the grate. Grill steak until charred, about 5 to 7 minutes per side for medium-rare depending how thick your skirt steak is. Be sure to sear and let the sugar char on the outside of the steak for maximum flavor. Transfer steak to a wood serving board; let rest for 5 minutes. Slice thin against the grain on a diagonal.

To make the Purple Yams: Heat the oven to 400 degrees. Bake the yams on a baking sheet for 60 to 75 minutes until soft when gently squeezed. Remove from oven and let cool for 5 minutes. Cut yams in half lengthwise. With a knife and fork, carefully separate the outer skins from the dark purple flesh. Toss the skins.

Place the hot yam flesh, vanilla, butter and salt in a bowl and mash with a fork. Blend until the butter is melted and the flavors are combined. Serve molded or scooped with a spoon.

To Make the Bacon-wrapped onion: preheat oven to 400 degrees. Line a baking sheet with tin foil and top with a wire rack. Place the brown sugar in a small bowl. Add the vanilla extract and mix so all sugar is coated. Let sit and absorb the flavor while you are wrapping the onions.

Cut ends off Vidalia onion and peel the skins. Cut in half and remove the inner onion core. You should end up with two thick onion rings.

Mix the Sriracha in the mashed beans and combine. Using your fingers, mold ½ cup of mashed beans on the inner curve and top of each onion ring. Carefully wrap 4-5 slices of bacon around the onion ring. Start with one slice and wrap around through the center. Start the second slice where the first ends, and continue until the whole onion if wrapped.

Press and rub the vanilla brown sugar onto each bacon-wrapped onion on all sides.

Poke a wooden skewer through the center of each onion to assist with lifting.

Place the onion on the rack on the baking sheet.

Bake for 25 minutes or until the bacon is brown and crispy.

Serves 4

Cara Kretz