Sunday, October 28, 2007

Autumn grilling

Tonight's Menu

  • grilled skirt steak
  • grilled Maya Sweet onion wedges
  • oven sweet potato fries
I know. I KNOW. I said no more grilling outdoors EVER, or at least until March, but I couldn't help myself! I ... I was nervous about all that propane sitting around all winter long, and I wanted to use it up. (This is a giant lie. Actually, the weather was really nice and I had a skirt steak in the freezer, and one thing led to another. I did end up using all the propane we had left, though.)


The skirt steak was seasoned and grilled in a fajita-like fashion, except that I served it without tortillas or fajita fixin's. The onion wedges were just tossed with EVOO and grilled on a screen.

For the fries, I just peeled a couple of sweet potatoes and cut them into steak-fry sized sticks. Then I tossed them in a big bowl with EVOO, sea salt, garlic powder, chili powder and a little bit of cumin. I lined a baking sheet with Reynolds Release (if you're not using that, just line it with foil that's been sprayed with cooking spray) and then put the sweet potatoes on it in a single layer. I baked them at 425 degrees F for what amounted to about 45 minutes, I think, flipping them over every 10 minutes. Then I sprinkled them with a bit more sea salt before serving. They were REALLY good -- the ends got a little brown, but otherwise they were perfectly cooked. The boy child said this was his new favorite way to eat sweet potatoes. I'll definitely make these again!

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