1. Pat steak dry. Season with salt and pepper.
2. Next, over a medium to high heat grill steak for about 7-10 minutes on each side, until desired doneness.
3. Let steak rest for at least 15 minutes. Slice and serve family style alongside other dishes.

For the sweet potato gratin:

1. Preheat oven to 350 degrees.
2. Peel and slice sweet potatoes into 1/4 inch slices.
3. Next, in a bowl, combine the heavy cream, Parmesan, and melted butter.
4. In a deep baking dish layer the sweet potato, heavy cream mixture, salt and pepper.
5. Wrap in foil and bake for 1 hour and 15 minutes.
6. Then, raise oven to 400 degrees and cook uncovered until crisps.
7. Remove from oven and let cool.
8. Cut into 4 servings and serve.

For the heirloom baby carrots:

1. Peel and wash baby carrots.
2. Blanche the carrots and set aside.
3. Right before serving, place in a skillet and add the butter.
4. Sauté carrots and add salt and pepper to taste.

For the green chile gastrique:

1. In a saucepan, sauté the onion and garlic.
2. Once translucent, add green chile and oregano.
3. Afterward, cook for about 5 minutes and add stock.
4. Bring to a boil and add the sugar and white wine vinegar. Let simmer for 20 minutes.
5. Remove from heat and cool.
6. Blend and then pour through a fine strainer.

For the red chile gastrique:

1. First, in a saucepan sauté the onion and garlic.
2. Once translucent add 12 dried guajillo chiles, the oregano, and salt and pepper to taste.
3. Cook for about 5 minutes and add stock.
4. Once boiling, then add the sugar and the red wine vinegar. Let simmer for 20 minutes.
5. Remove from the heat and allow to cool.
6. Finally, blend and then pour through a fine strainer.