Begin by cutting your potatoes into wedges and place into a large ice water bath for 20 minutes. Next, mix together the ingredients for the fresh chunky salsa and chipotle sour cream. Finally, add oil to your steaks and season with salt, pepper and garlic. Set everything in the fridge until ready to use.

Next, pull the potatoes out of the water and pat them completely dry. Add the wedges to a bowl and add oil. Season generously with salt, pepper and garlic powder. Set to the side.

Preheat your fire to medium high heat (about 350F) for direct grilling.

Add your potato wedges to the grill to cook for 30-40 minutes in total or until 205F internal. Make sure to flip the potatoes as needed. Once they are done, pull them off and keep them warm. Next, add your steaks to the grill and cook for about 2-3 minutes per side or until 120F internal. Once they are done, pull off and let rest for 10 minutes.

When the steak is done resting, slice up into small cubes and set to the side. Add your potato wedges to a skillet/pan and cover shredded cheese. Melt the cheese, then top with chopped steak, chipotle sour cream, salsa and guacamole. Serve and enjoy!