- 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
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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