What's For Dinner
October 23 2007
Quick Dinner: Grilled Flank Steak, Fried Corn, and Mashed Sweet Potatoes
This Mexican influenced meal has a spicy side that you can adjust to your liking. Steaming the sweet potatoes makes a huge difference in their texture.
For the Flank Steak:
1 flank steak (about 1.5 pounds)
1 tablespoon garlic, minced
1 teaspoon of red pepper flakes
2 teaspoons ground cumin
salt
pepper
Get the grill going to about 400 degrees.
Rub the steak with the garlic, cumin, red pepper flakes, salt and pepper. Grill on one side for about 5 minutes. When you see juices coming up on the top, flip the steak over and grill for another 3-4 minutes for medium rare. Cook for another minute or two for medium. I wouldn't cook it too much longer tho as it will get tough.
Let the steak sit for about 5-10 minutes under some foil then slice it across the grain and serve.
For the Fried Corn:
3 ears of corn or 1 1/2 cups frozen
2 tablespoons of olive oil
2 cloves of garlic, finely chopped
1 jalapeno pepper, finely chopped
salt
pepper
1 tablespoon butter
Cut the corn from the cob. Heat the oil in a skillet to high heat. Add the garlic and stir for about 1 minute. Add the jalapeno and stir some more. Add the corn and cook for about 4 minutes - stirring often. Add salt and pepper to taste. Remove from the heat and add the butter. Server immediately.
For the Sweet Potatoes:
2 large sweet potatoes
1 chipotle in adobo, finely chopped
2 tablespoons of butter in small pieces
1 tablespoon maple syrup
salt
pepper
Peel and slice the sweet potatoes. Using a steaming basket (or any other method of steaming) steam the sweet potatoes until they are really tender. Remove from the heat and place in a mixing bowl. Add the butter, maple syrup, chipotle and season with salt and pepper. Mash with a wooden spoon until you have chunky mashed potatoes. Serve immediately.