Combine all ingredients in a bag and marinate for 2+ hours. Grill to desired temperature, rest for 15 minutes
Roast the brussels sprouts until tender, set aside. Render the fat out of the bacon for
approximately 15 minutes until crispy, set aside. With the remaining fat, cook down the onions until translucent. Add bourbon and brown sugar, cook until slightly thickened. Add brussels.
Peel, boil and mash sweet potatoes. Add remaining ingredients and stir to combine.
This steak pairs perfectly with Adaptation Cabernet Sauvignon. The dark fruits and balanced
tannins compliment the rich steak and savory ajus, and provide a lovely contrast against the blue cheese. The hearty steak and the bold cabernet are both great for those long, cold days.