Polynesian Steak and Sweet Potatoes
- Total Time
Transport yourself to the tropics with our pineapple infused meal. The combination of fruit juice, fresh ginger and soy will make mouths water.
uncooked lean flank steak12 oz, or London Broil
uncooked sweet potato(es)3 small, cut in half and each half cut into 6 wedges
pineapple juice1 cup(s), or pineapple-orange juice
low sodium soy sauce2 Tbsp
ground ginger1 Tbsp
black pepper¼ tsp, freshly ground
cooking spray1 spray(s)
- 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.