By Maisie St.+James
Preheat the grill to medium-high heat.
Season the skirt steak with salt and black pepper on both sides.
Place the cubed sweet potato on a baking sheet. Drizzle with 1/2 teaspoon of olive oil, and season with salt and pepper. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes until tender and slightly crispy.
Rub 1/2 teaspoon of olive oil over the red bell pepper slices and season with a pinch of salt and pepper.
Grill the steak for about 3-4 minutes on each side, depending on thickness, until it reaches your desired level of doneness.
While grilling the steak, add the red bell pepper slices to the grill. Grill for about 2-3 minutes on each side until tender and slightly charred.
Once the steak is grilled, let it rest for 5 minutes before slicing against the grain into thin strips.
To serve, place a portion of the roasted sweet potato and grilled red bell pepper slices on a plate. Top with the sliced steak.
Drizzle with chimichurri sauce before serving.
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By Maisie St.+James
This Mexican-influenced Grill Dinner recipe is ready in 45 minutes and features Skirt steak (or flank), Sweet potato, cubed and roasted, Red bell pepper, sliced and other delicious ingredients. Contains 426 calories total.
Preheat the grill to medium-high heat.
Season the skirt steak with salt and black pepper on both sides.
Place the cubed sweet potato on a baking sheet. Drizzle with 1/2 teaspoon of olive oil, and season with salt and pepper. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes until tender and slightly crispy.
Rub 1/2 teaspoon of olive oil over the red bell pepper slices and season with a pinch of salt and pepper.
Grill the steak for about 3-4 minutes on each side, depending on thickness, until it reaches your desired level of doneness.
While grilling the steak, add the red bell pepper slices to the grill. Grill for about 2-3 minutes on each side until tender and slightly charred.
Once the steak is grilled, let it rest for 5 minutes before slicing against the grain into thin strips.
To serve, place a portion of the roasted sweet potato and grilled red bell pepper slices on a plate. Top with the sliced steak.
Drizzle with chimichurri sauce before serving.
Calories per Serving: 426
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