1. Bring steaks to room temperature*. In a medium saucepan add the peppers, vinegar, apple juice and sugar. Stirring constantly, bring to a boil and cook for about 3 minutes. Remove from heat and let cool.

2. Preheat oven to 375°F. Heat grapeseed oil in a large cast iron skillet over high heat. Season the steaks with ½ tablespoon salt and pepper and sear for about 2-3 minutes per side. Top with butter and carefully transfer pan directly to oven. Roast for about 10 minutes, or until desired doneness. Let steaks rest 5 minutes before serving.

3. Meanwhile, in a separate pan, heat the olive oil over medium heat. Add the sweet potato and garlic, season with remaining salt and stir and cook until potatoes are lightly fried, about 10 minutes.

4. To serve, plate the steaks with the sweet potatoes, spoon the chili jam over the tops and garnish with a sprig of rosemary.

*See Delivery Storage and Thawing for details.