Time to fire up the grill! Instead of the usual potato salad or french fries, try these tender and piquant sweet potato fries. If you do not have a grill, the entire meal can be prepared stove top with a hot skillet.

Serves 4

2 large (about 1 pound each) sweet potatoes, scrubbed but not peeled

2 cloves garlic, minced finely

1 small red onion, diced

1 pound skirt steak, thawed and patted dry at room temperature

Canola oil (about 3 tablespoons)

(For the Steak and Potato Rub)

2 tablespoons Ancho chile powder*

1 tablespoon paprika

3 teaspoons dried thyme

2 teaspoons ground cumin

1 tablespoon salt free onion powder

2 teaspoons salt free garlic powder

½ teaspoon cayenne pepper (optional)

1 teaspoon freshly ground black pepper

Whisk all of the above ingredients together in a small bowl. Store at room temperature, covered and away from direct light for up to 3 months. 

  1. Bring a large pot of water to boil. Add the sweet potatoes and cook until they are just barely cooked through and can be pierced with a paring knife. Cool completely.
  2. Preheat the grill to high. Rub the steak on both sides with ½ of the steak rub. Season with salt. Lightly rub the grill grates with an oil soaked cloth. Place the meat on the grill. Reduce the heat to medium and cook the meat on each side for about 8-10 minutes per side for medium rare. Remove the meat and allow it to rest lightly tented with foil for 10 minutes.
  3. Cut the potatoes into 1 ½ inch thick lengthwise batons. Toss the potato pieces with the minced garlic and onion, salt and pepper, 1 tablespoon of the spice mix and 2 tablespoons of canola oil.
  4.  Place the potatoes on the grill. Cook on each side until browned and blistered before turning or they will stick. Serve immediately.
  5. Slice the meat on the bias, place on a platter and serve with Blistered Sweet Potato Fries.

 *Ancho Chiles are a sweet to very mildly spicy dried Chile that has been processed into a powder. You can make your own Ancho Chile powder by purchasing Ancho Chiles at your favorite grocery store or on-line. Remove the stem and seeds and process the whole Chile in a blender or spice grinder. Store at room temperature, covered. You can also purchase Ancho Chile powder at many grocery stores, spice merchants or online. 

Laura Frankel is an Executive Chef at Wolfgang Puck Kosher Catering and author of numerous kosher cookbooks including Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes. To purchase her books, click here.
  1. Don’t you always begin to prepare your meals three months in advance?

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