Grilled Flank Steak and Sweet Potatoes with Dried Tomato, Caper, and Parsley Sauce

Quick look

  • prep 53 min    cook 20 min
  • serves 4

Bright green parsley pureed with olive oil and vinegar makes a zippy sauce to spoon over thin slices of perfectly cooked flank steak and wedges of bright orange grilled sweet potatoes. Both parsley and sweet potatoes are flush with beta-carotene and vitamin C.


  • 1 1/4 pounds flank steak, fat trimmed
  • 1/3 cup plus 3 tablespoons red-wine vinegar, divided
  • 1/4 teaspoon freshly ground black pepper
  • 4 small sweet potatoes (preferably Garnet) unpeeled, scrubbed, and quartered lengthwise
  • 1 teaspoon extra-virgin olive oil
  • 4 sun-dried tomato halves
  • 3/4 cup lightly packed Italian parsley with tender stems
  • 1/4 cup lightly packed mint leaves
  • 1 clove garlic, coarsely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon capers, rinsed and patted dry

    How to make it  1 hour, 13 minutes

  • 1

    Place the meat on a platter and sprinkle it with 3 tablespoons of the vinegar and the pepper. Turn to evenly coat and let stand at room temperature for 20 to 30 minutes.

  • 2

    Place the sweet potatoes in a large bowl. Drizzle with the extra-virgin olive oil, and toss to coat. Set aside.

  • 3

    Place the tomatoes in small bowl and add hot water to cover. Let stand for 10 minutes.

  • 4

    Chop the parsley, mint, and garlic in a food processor. Add the remaining 1/3 cup  of vinegar, the oil, and water. Pulse just to combine. Transfer to small serving bowl.

  • 5

    Drain the tomatoes and cut into 1/4-inch pieces. Mix into the parsley sauce, along with the capers. Set aside.

  • 6

    Preheat a grill to medium. Place the sweet potatoes and steak on the grill. Cook the sweet potatoes until tender, turning often, 15 to 20 minutes. Grill the steak until it reaches the desired doneness, 6 to 8 minutes per side for medium-rare.

  • 7

    Remove the steak to a cutting board and let stand for 5 minutes. Cut across the grain in thin slices and arrange on a platter. Place the sweet potatoes around the edges. Spoon the sauce over the top and serve.

Nutritional Information(per serving)

  • Calories: 336
  • Fat: 16g
  • Saturated Fat: 4g
  • Cholesterol: 47mg
  • Sodium: 225mg
  • Carbs: 13g
  • Protein: 32g
  • Fiber: 3g

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