Sweet potatoes are often thought of as an autumn side dish, coated with marshmallows and placed alongside a roasted turkey, but considering the orange-fleshed beauties are filling Atlanta farmer’s markets and supermarket displays, it’s time to try a summery comfort food spin. In this dish, citrus-scented mashed sweet potatoes are paired with a flank steak marinated in Cuban flavors – orange juice, lime and garlic.
Cuban Style Citrus Flank Steak
Makes: 6 servings
1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
3/4 cup brown sugar
3/4 cup orange juice
1/4 cup fresh lime juice
1 teaspoon minced garlic
2 tablespoons chopped scallions
1 teaspoon salt
1 1/2 pounds flank steak, cut into six pieces
1. Preheat oven to 350 degrees.
2. Begin by toasting the spices: in a small baking dish, combine cumin, coriander and peppercorns. Place baking dish in 350 degree oven for five to eight minutes or until coriander is golden. Remove from oven. Using a mortar and pestle or the bottom of a sauté pan, crush spices.
3. In a medium bowl, combine crushed spices and all remaining ingredients, except for the steak, and mix together. Place flank steak in to a 9-inch by 13-inch glass baking dish, pour marinade over to coat the steak, and place in refrigerator for two hours. Turn steak occasionally.
4. Preheat broiler. Transfer steak and remaining marinade into a 9-inch by 13-inch metal baking dish (a metal cookie sheet will also work) and broil for 10 to 15 minutes to desired doneness. Rotate and turn steak regularly to allow marinade to cook down and glaze steak. Remove steak and let sit for 5 minutes before slicing. Serve with mashed sweet potatoes (see recipe below).
Mashed Sweet Potatoes with Orange
These easy sweet potatoes are whipped with orange juice and make a tasty side dish for the Citrus Flank Steak.
Makes: 8 servings
1 1/2 pounds sweet potatoes, washed, peeled and cut in 1-inch cubes
1/2 cup orange juice
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons honey
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon
1. Place 6 cups water in a large saucepan and bring to a boil. Add sweet potatoes and cook for 10 to 15 minutes or until potatoes are tender. Turn off heat and drain water. Place saucepan back on burner for 30 more seconds to dry potatoes.
2. Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy. For smoother sweet potatoes, beat with electric mixer on low until smooth.
Recipes provided by the Florida Department of Citrus.