Polynesian steak and sweet potatoes
1
Points®
Total time: 32 min • Prep: 12 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Transport yourself to the tropics with this pineapple-infused meal. The combination of fruit juice, fresh ginger, and soy sauce will make mouths water and your guests ask for more. If you do not have an outdoor grill, you can prepare this recipe using a grill pan heated over medium-high heat. If all the ingredients do not fit at once, all you have to do is 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 be sure to adjust the recipe accordingly.
Ingredients
Uncooked lean flank steak
12 oz, or London Broil
Uncooked sweet potato
3 small, cut in half and each half cut into 6 wedges
Pineapple juice
1 cup(s), or pineapple-orange juice
Less sodium soy sauce
2 Tbsp
Ground ginger
1 Tbsp
Black pepper
¼ tsp, freshly ground
Cooking spray
1 spray(s)
Instructions
1
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.
2
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.
3
To serve, thinly slice steak against grain and serve with potatoes. Yields about 3 ounces of steak and 9 potato wedges per serving.
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