This is our quintessential it’s almost fall, but still feels like summer meal. A grilled flank steak, marinated all day, combined with roasted sweet potatoes, on top of fresh leafy greens takes us from summer to fall.
So the first thing your going to do is make your marinade. We use this recipe. I typically put the steak in the marinade in the morning before work, so it’s ready when we all get home.
The other ingredients (besides flank steak) you’ll need are:
Green leaf lettuce
Two sweet potatoes, peeled and diced
4 oz shredded cheddar cheese
1 tomato, diced
Balsamic glaze *optional
Preheat oven to 400 degrees. Roast sweet potatoes (drizzled with a bit of olive oil, kosher salt, and pepper) for forty minutes. Meanwhile, grill the steak for about 5-6 minutes per side (depending on the thickness of the steak), until preferred doneness (we aim for about 155 in the middle). Top green leafy lettuce with tomatoes, steak, sweet potatoes, cheese, and a drizzle of balsamic. Enjoy!!