x-post LIF Cuban Skirt Steak with Sticky Orange & Chipotle Glazed Sweet Potatoes

I usually post stuff that I make but I wanted to share what my DH is making tonight. He made this a few ago and man was it yummy!!!!!!

My man lovessssss to grill in the summer time on the weekends.

IMO its not that hard to make.

I only have pic of the steak marinating.sorry. Hope thats not gross to post. I will update later this weekend with a picture of it platted but I do have a pic of the potatoes from a few weeks ago

Cuban Skirt Steak - Courtesy of Bobby Flay

Ingredients

1/4 cup canola oil
1/4 cup chopped fresh oregano
2 taspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2 -pound skirt steaks
Salt and freshly ground black pepper


Directions

Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender (we use the magic bullet) and blend until smooth. Put the steaks in a large baking dish, andd the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.

Prepare a grill on high hear for direct grilling. Remove the steaks from the marinade and sprikle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cuttin board and let it rest for 10 minutes. Slice against the grain into thin slices.




Sticky Orange and Chipotle Glazed Sweet Potatoes - Courtesy of Latin Flavors On the Grill (Great Book)

Ingredients

3 sweet potatoes, peeled and sliced 1/2 inch thick
2 teaspoons salt
1 (5-ounce) can frozen orange juice concentrate
1/4 cup unsalted butter
3 tablespoons adobo sauce (from canned chipotles in adobo)
1 tablespoon fresh cilantro

Dircetions

1. Place the sweet potatoes in a pot with water an 1 teaspoon salt. Bring to a boil, lower to a simmer, and gently cook the potatoes for 4-5 minutes, until partially cooked, making sure not to break them. Drain, plunge the potatoes in ice water to stop the cooking, and drain again.

2. Meanwile, in a small saucepan over low hear, combine the orange juice concentrate, butter, chipotle sauce, and the remaining 1 teaspoon salt and keep stirring until the buter is melted. Remove from the heat and fold in the cilantro.

3. Spread a little glaze on each potato slice

4. Prepare a medium fire in the grill with the coals all piled on one side, or with only one side of a gas grill fired up.

5. Arrange the slice on the hot grate opposite the heat source. Grill the potato slices for 2-3 minutes on each side, occasionally brushing on more galze. With tongs or a spatula, carefully transfer to a serving dish.

6. Serve warm