Mojito Flank Steak with Sweet Potato Mash

Yields: 6 servings
Preparation: 311 minutes

Inspired by the popular Cuban cocktail, fire up your barbecue and your taste buds with this delicious twist on "steak and potatoes".

Finely chop enough mint leaves to measure 3 tbsp (45 mL); set aside. Roughly chop remaining leaves. Place mint leaves, oil, lime juice, cumin and Worcestershire sauce in a re-sealable plastic bag; add steak and seal the bag. Place in refrigerator and marinate, turning the bag occasionally, for at least 4 hours (preferably overnight).
Preheat the grill to high. Remove steak from marinade and pat dry with paper towels. Season with 1/2 tsp (2 mL) salt and pepper. Grill steak for 11 to 14 minutes, flipping once halfway through, or until medium-rare (145°F/63°C on an instant read thermometer). Remove from the grill and rest for 10 minutes before slicing thinly.
Meanwhile, pierce sweet potatoes several times. Microwave on high, turning occasionally, for 10 to 12 minutes or until fork-tender. Carefully peel off and discard skin. Fork mash with butter until smooth.
Stir sour cream with reserved chopped mint, jalapeno, lime zest and garlic; stir 1/2 cup (125 mL) into mashed sweet potatoes along with remaining salt and pepper. Serve sliced steak over sweet potatoes and garnish with remaining sour cream sauce.

For smaller households, "make once-eat twice" this recipe by serving leftover sliced steak and sauce on hoagie rolls topped with shredded lettuce, diced tomato and thinly sliced red onion.
The steak can be grilled using an indoor grill or grill pan instead of the barbecue.
For a spicier steak, add hot sauce to the marinade to taste.
Use Gay Lea Low Fat or Fat Free sour cream instead of Regular sour cream.

Tips:

GAY LEA - Salted Butter

GAY LEA - Original Sour Cream