Mojito Flank Steak with Sweet Potato Mash
Inspired by the popular Cuban cocktail, fire up your barbecue and your taste buds with this delicious twist on “steak and potatoes”.
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Cooking tools:
- Grill
- Instant-read thermometer
- Microplane
- Zip-top bag
- Refrigerator
- Microwave
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
- Fork
- Mixing bowl
- Spoon
- Plate
- Serving platter
Ingredients
- 1 large bunch of fresh mint leaves
- 2 tbsp (30mL) canola oil
- 1 tbsp (15mL) Worcestershire sauce
- 2 tsp (10mL) ground cumin
- 1 1/2 lb (750g) flank steak
- 3/4 tsp (4mL) salt
- 3/4 tsp (4mL) pepper
- 1 1/2 lb (750g) sweet potatoes, about 3 medium-large
- 1 tbsp (15mL) GAY LEA - Salted Butter
- 1 cup (250mL) GAY LEA - Original Sour Cream
- 2 jalapeño peppers, seeded and finely chopped
- 1 tbsp (15mL) lime zest, finely grated
- 1 garlic clove, minced
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