|A quick healthy meal for weeknights or special occasions alike|
2lb steak, cut into 1" cubes (I used top sirloin)
1tsp ancho chile powder
1tsp chipotle chile powder
4tbs extra virgin olive oil
4tbs balsamic vinegar
3tbs maple syrup
1 green bell pepper, seeded and cut into 1" pieces
1 red bell pepper, seeded and cut into 1" pieces
1 package white button mushrooms, whole
3 sweet potatoes, cut in half lengthwise
1. Heat oven to 450F. Coat all sides of sweet potatoes with olive oil and place on a nonstick foil lined baking sheet. Bake for 20-30 minutes or until the underside of the potatoes are deep brown and they are easily pierced with a fork.
2. Meanwhile, place your veggies and meat in a bowl. Mix cumin, ancho, chipotle, 2tbs extra virgin olive oil, 1tsp salt and 2tbs balsamic in a small bowl. Then pour over meat and veggies and mix well with your hands. Let marinate at least 20 minutes.
3. Preheat your grill to medium high. Using metal skewers (or presoaked wooden ones), thread meat and veggies on the skewers alternating meat and veggies. Place on the grill and turn occasionally until meat is medium rare and veggies are soft, about 10 minutes.
4. Meanwhile, remove potatoes from oven and let cool slightly. Peel them and place them in a bowl or food processor. Add butter, 2tbs balsamic, 3tbs maple syrup, and some salt. Either mash by hand or puree in the food processor. Taste and adjust seasonings as needed. Serve sweet potato puree with a large skewer and enjoy!