Tonight I was planning to make a yummy sounding Rachael Ray recipe using flank steak, but somehow I forgot to check the recipe and get the necessary ingredients. Typical! Change in plans! I decided to throw together the rough ingredients for the Korean BBQ we made recently and use it for the flank steak.
As a side, I decided to revisit a recipe from Cooking Light that I made quite a while ago that I thought would go very well with the flank steak - Soy Glazed Sweet Potatoes. Sweet potatoes are a fairly recent addition to our diet. I had grown up thinking of sweet potatoes as tasteless mush hideously hidden underneath a sickeningly sweet layer of marshmallows. However, when I started reading how nutritious they are a few years ago, I decided to give them another try - with one condition - they couldn't be sweet. It worked! I like sweet potatoes quite well and so does the rest of the family. We usually cut them into thin rounds, toss with savory spices and herbs and then roast until crispy.
The soy glaze does not result in a crispy sweet potato, but it does create a very nice, caramelized glaze that is delicious. I stuck to our usual thin rounds to make sure they cooked quickly enough and it worked, but they didn't look very pretty, so I didn't take a picture. Wedges, as the recipe calls for, are probably the better option here.
In any case, it's a recipe worth sharing. I don't think I would have ever paired Asian ingredients with sweet potatoes if not for this recipe and the rave reviews....
That sounds awesome. My husband loves sweet potatoes, so I'm always looking for new ways to prepare them.
ReplyDeleteJill - It sounded like an odd combination at first, but it really does work. My kids and husband loved it. :)
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