- grilled skirt steak
- grilled Maya Sweet onion wedges
- oven sweet potato fries
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!