main meals

Ingredients

	12 oz raw lean flank steak, or London Broil
	3 small sweet potato(es), cut in half and each half cut into 6 wedges
	1 cup(s) pineapple juice, or pineapple-orange juice
	2 Tbsp low-sodium soy sauce
	1 Tbsp ground ginger
	1/4 tsp black pepper, freshly ground
	1 spray(s) cooking spray

Instructions

• In a large bowl, place steak and potatoes in a single layer (if possible) and add juice, soy sauce, ginger and pepper; turn to coat. Cover bowl with plastic wrap; refrigerate at least 10 minutes and up to overnight to allow flavors to blend.
  
  
• Off heat, coat a grill rack with cooking spray. Add steak and cook 4 to 6 minutes per side for medium, or longer for desired doneness. At same time, grill potatoes in a single layer, flipping once, until browned, about 3 to 5 minutes per side.
  
  
• To serve, thinly slice steak against grain and serve with potatoes. Yields about 3 ounces of steak and 9 potato wedges per serving.

Notes

• If you do not have an outdoor grill, you may prepare this recipe using a grill pan heated over medium-high heat. If all the ingredients do not fit at once, cook the steak first and cover it to keep warm while you cook the potatoes. The cooking time on an outdoor grill may vary slightly from a grill pan so adjust the recipe accordingly.