Pepper Steak and Sweet-Potato Chips
2 1-pound hanger steaks, about 3/4-inch thick
Vegetable oil, for grill
4 teaspoons coarsely ground whole black peppercorns
2 pounds sweet potatoes, peeled and cut crosswise into 1/4-inch-thick slices
1/4 cup packed fresh cilantro leaves
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
Rinse steaks and pat dry. Let stand at room temperature 30 minutes before grilling.
Preheat grill and lightly oil rack. Rub each steak with 1/2 teaspoon coarsely ground pepper and season with salt. Grill steaks over moderate heat, turning once, about 8 minutes for medium-rare. Transfer to a cutting board and let stand 10 minutes, loosely covered with foil, before cutting into 1/4-inch-thick slices. Arrange on one side of a serving platter.
Meanwhile, lightly oil rack. Season potato slices with salt and pepper. Grill over moderate heat, turning once, until tender and golden brown but not falling apart, about 10 minutes. Transfer to serving platter with steak, mounding slices and sprinkling in between with cilantro, olive oil, and juice.