Black Powder Charred Skirt Steak with Maple Sweet Potatoes and Creamy Horseradish Crema

*Pro Tip: Coat skirt steak in 1 tablespoon of olive oil and enough Black Powder Rub to coat both sides evenly.  Let it sit on a wire-racked sheet pan in the fridge over night to dry brine and dehydrate exterior to insure maximum char!

1. Preheat oven to 400° F, preheat grill or grill pan to high.
2. Toss sweet potatoes with 1 TBS olive oil, maples syrup, crushed red pepper, garlic salt and a bit of black pepper. Place, SKIN SIDE DOWN on parchment lined sheet pan and roast until spotty brown and a fork can pierce the through.  
3. To grill steak, place on hot grill for about 5 minutes a side until super charred on both sides.  Cook to medium or 130° F and let rest off the grill for at least 5 minutes with a little foil tented over it.
4. Cut steak against the grain diagonally and serve with sweet potatoes and creamy horseradish