Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Cut potato lengthwise into ½-inch (1 cm) thick slices. Place slices cut-side down and cut lengthwise into thin sticks, about ½ inch (1 cm) thick. Toss with oil, salt and pepper in a large bowl. Arrange in a single layer on two parchment paper-lined rimmed baking sheets. Roast in preheated 425°F oven, rotating the pans from top to bottom once, for 25 to 30 minutes or until tender and golden around the edges.
Meanwhile, pat steaks dry with paper towel and season all over with steak spice.
Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes.
Whisk mayonnaise with chipotle in a small bowl until blended.
Carve steaks off the bone and cut into thin slices across the grain. Serve sliced steak on a platter along with the bones, sweet potato fries and chipotle mayo.