12 12
YIELD
4 servings
ACTIVE
8 minutes
TOTAL
18 minutes
1½ LB SWEET POTATOES, PEELED AND CUT INTO ¾-IN. PIECES
2 TBSP LIGHT OIL AND VINEGAR DRESSING
1 TBSP DIJON MUSTARD
2 SCALLIONS, CHOPPED
1 LB SKIRT STEAK, CUT IN 4 EQUAL PIECES
½ TSP EACH PAPRIKA AND SALT
1 CLOVE GARLIC
½ BUNCH CILANTRO (ABOUT 1 CUP PACKED CILANTRO)
3 TBSP OLIVE OIL
2 TBSP LIME JUICE
½ TSP CRUSHED RED PEPPER
Steam potatoes 10 minutes or until tender; rinse under cold water and toss with dressing, mustard and scallions. Chill or serve at room temperature.
Heat grill or stovetop grill pan. Rub steaks with paprika and salt. Grill 2 to 3 minutes on each side for medium-rare. Remove to plate; let stand.
Pulse garlic and cilantro in food processor until finely chopped. Remove to bowl; stir in olive oil, lime juice and crushed red pepper. Spoon onto steak.
CALORIES 400 TOTAL FAT 22G SATURATED FAT 6G CHOLESTEROL 51MG SODIUM 566MG
TOTAL CARBOHYDRATES 27G DIETARY FIBER 4G PROTEIN 24G
