Tomahawk Steak with Grilled Brussels Sprouts and Sweet Potato Purée

Ingredients

Tomahawk Steak:

• 1 beef Tomahawk Steak, about 2-1/2 pounds
• 1 cup soy sauce
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• Finishing salt, such as Maldon (optional)

Sweet Potato Purée:

• 4 cups diced, peeled sweet potatoes
• 2 cups whole milk
• 1 tablespoon butter

Grilled Brussels Sprouts:

• 20 Brussels sprouts, trimmed and halved
• 3 tablespoons plus 1 teaspoon grapeseed oil
• 1/2 cup raw bacon lardons
• 1 small Granny Smith apple, cored and cut into 1/4-inch slices
• 1 tablespoon fresh lemon juice