This girl has the shoulders in the night salad. Pila on sweet potatoes blushed in the oven, a succulent bite of steak grilled to perfection and we find ourselves.
So he sits there, the dreaded pile of lettuce just washed for the night salad. But this carnivorous girl shoulders because the salad has become well again. It fonds on sweet potatoes blushed in the oven and the succulent bite of grilled steak to the perfection of hot coal and we find ourselves. No, we have it. Then bring the wow to the table with this grilled New York strip and a recipe of sweet potato salad thrown with homemade chili condimento. Show them that you can eat healthy and also eat well. This is not crazy and berries, bars and smoothies.
This is healthy food done well.
Are you looking for more ways to make your salad more than a simple lettuce bowl? I thought so.
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Normally, every time they are all for the gaze. It is my favorite cut with its quality marble of fatty relationships. But we were keeping it a little healthier for this meal, so I went for a more lean and thinner stripes steak. He has kept the fat and smaller portions of your middle piece of Eye under control. Choose a cut the suite. We all have our favorite cut.
Prevent the screen from going to sleep
Preheat the oven to 425 f and prepare the coal in the grill.
Launch the sweet potatoes in the 1 tablespoon olive oil and place in a single layer on a pan. Season well with salt and pepper. Bake in the oven until cooking and starting to brown, launching one or twice, about 20-25 minutes.
In the meantime, beat the lime juice together, the coriander, honey, chipotle and cumin in a small bowl or in a can be raised and shake it well.
Cook the steaks on the coal until desired and let it rest 10 minutes enveloped firmly in an aluminum sheet before cutting into thin stripes to serve.
Arrange the salad with sweet potatoes and other condiments on the plate. Cut the steak and put it above. Serve with the dressing of Chile-Lime.
Cook’s Country June/July 2014
