Wednesday, February 3, 2016

Flank Steak with Sweet Potatoes, Black Beans, & Corn

Recipe By Lisa VanWilliams
It's not often I get to sit down and have dinner with my own family. I have been cooking as a Personal Chef for 3 families in Connecticut, so I am constantly on the run 3-4 nights a week. Last night I made this dish for my family and it was really good. I am going to add this recipe into our repertoire on a regular basis. It's a medley of flavors that all go excellently together and if your looking for something super tasty & healthy, try it out.

Ingredients (makes 2 servings)
For Sweet Potatoes
2 sweet potatoes, peeled, cooked & mashed
dash of cinnamon
1 tablespoon maple syrup

Steak Marinade
1 Flank Steak
1/4 cup red wine
1/4 cup soy sauce
3 garlic cloves
some chopped parsley (fresh or dried will work)
garlic powder

Black Beans & Corn
1 can black beans drained/rinsed
½ bag of frozen corn
½ lime juice
2 tablespoons honey
½ teaspoon cumin
fresh cilantro

Cooking Directions:
Marinate the steak for a half hour at least (overnight if you can). Flip it over half way, so each side gets some love. Throw it on the grill when you are ready to cook it up to your preference. Let it cool and thinly slice it up.

Start by making the sweet potatoes. Once they are cooked add the cinnamon, maple syrup, salt&pepper and mash it together.

Then in a small pan on stove, mix together the black bean and corn with other items. I plated it by putting down the sweet potatoes first, then the black beans and corns, top it off  with the sliced flank steak. Enjoy!

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