Cup of Yum
1. Preheat your grill to medium-high. Cut eight 12-inch pieces of aluminum foil. Make four stacks of foil with two layers each.
2. Slice the sweet potatoes into 1/2-inch-thick slices, then quarter each slice.

For medium steak:

1. Place the sweet potatoes in a large microwave-safe bowl and add a few tablespoons of water. Cover and microwave until the potatoes just begin to soften, about 2 minutes. Dry off well with a paper towel. (If you like your steak more well done, skip this step.)
2. Toss the potatoes with the melted ghee until evenly coated. Then, toss with the seasoned salt until well coated. 
3. Divide the potatoes between the prepared foil packets in a single layer. Place five sprigs of thyme on top of each one.
4. In a large bowl, toss the steak with the garlic salt. Divide the cubes of steak on top of the sweet potatoes in a single layer.
5. Bring the two long sides of the foil together over the food and fold them down tightly twice to seal the top. Then fold in the short ends twice to close the packet completely. Make sure everything is sealed tight so nothing leaks out.
6. Place on indirect heat on the grill and cook for 8-10 minutes for medium-rare steak, or 10-15 for more well-done steak. (I recommend checking after 8 minutes to see where your steak is at.)
7. Once cooked, carefully open the packets (they're hot!) and sprinkle fresh chives over the top.
8. DEVOUR!