- fajita-spiced grilled skirt steak
- sweet potato fries
- steamed broccoli
The skirt steak was sprinkled on both sides with a prepared beef fajita seasoning mix, then stuffed into a big plastic zipper bag with the juice of one lime and some EVOO. It marinated in the fridge for a couple of hours, then I grilled it outside over high heat for 4 minutes per side. After resting for 5 minutes or so, I sliced it across the grain into thin strips (like for fajitas). So yummy!
The sweet potato fries were the usual: several sweet potatoes peeled and then cut into fry-sized sticks, tossed with EVOO, sprinkled with sea salt, garlic powder, chili powder and ground cumin, then popped on a foil-lined baking sheet and into the oven for 45 minutes at 425 degrees F. I tossed them around with a spatula every 15 minutes or so, then turned them off and let them sit in the oven for 15 minutes before serving to allow them to crisp up a bit. I LOVE these fries; they're much healthier than regular fries and make the house smell fantastic while they're cooking.
The broccoli was just steamed in the microwave. Most of it was some Cal-Organic crappe that I bought at the supermarket, but about 15% of it was from my garden -- yay!