MRsFaTThead
NY GIRL IN TEXAS
Member since 6/10 5483 total posts
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WHO GIVES A POO WHO GIVES A FUDGE !!
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Cuban Skirt Steak with Sticky Orange & Chipotle Glazed Sweet Potatoes
I usually post stuff that I make but I wanted to share what my DH is making tonight. He made this a few ago and man was it yummy!!!!!!
My man lovessssss to grill in the summer time on the weekends.
IMO its not that hard to make.
I only have pic of the steak marinating.sorry. Hope thats not gross to post. I will update later this weekend with a picture of it platted but I do have a pic of the potatoes from a few weeks ago 
Cuban Skirt Steak - Courtesy of Bobby Flay
Ingredients
1/4 cup canola oil
1/4 cup chopped fresh oregano
2 taspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2 -pound skirt steaks
Salt and freshly ground black pepper
Directions
Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender (we use the magic bullet) and blend until smooth. Put the steaks in a large baking dish, andd the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare a grill on high hear for direct grilling. Remove the steaks from the marinade and sprikle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cuttin board and let it rest for 10 minutes. Slice against the grain into thin slices.
Sticky Orange and Chipotle Glazed Sweet Potatoes - Courtesy of Latin Flavors On the Grill (Great Book)
Ingredients
3 sweet potatoes, peeled and sliced 1/2 inch thick
2 teaspoons salt
1 (5-ounce) can frozen orange juice concentrate
1/4 cup unsalted butter
3 tablespoons adobo sauce (from canned chipotles in adobo)
1 tablespoon fresh cilantro
Dircetions
1. Place the sweet potatoes in a pot with water an 1 teaspoon salt. Bring to a boil, lower to a simmer, and gently cook the potatoes for 4-5 minutes, until partially cooked, making sure not to break them. Drain, plunge the potatoes in ice water to stop the cooking, and drain again.
2. Meanwile, in a small saucepan over low hear, combine the orange juice concentrate, butter, chipotle sauce, and the remaining 1 teaspoon salt and keep stirring until the buter is melted. Remove from the heat and fold in the cilantro.
3. Spread a little glaze on each potato slice
4. Prepare a medium fire in the grill with the coals all piled on one side, or with only one side of a gas grill fired up.
5. Arrange the slice on the hot grate opposite the heat source. Grill the potato slices for 2-3 minutes on each side, occasionally brushing on more galze. With tongs or a spatula, carefully transfer to a serving dish.
6. Serve warm
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