This recipe is designed to be made in tandum as a meal prep trio with Balsamic Chicken with Quinoa, Roasted Carrots and Feta, Cajun Steak with Sweet Potatoes, Peppers and Jalapeños, and Feta Dill Tuna Lettuce Wraps
1.5 lb skirt steak
2 tsp Litehouse Instantly Fresh Thyme
2 tsp Litehouse Instantly fresh Oregano
1 tsp Litehouse Instantly Fresh Garlic
1 1/2 tsp cayenne pepper
1 1/2 tsp paprika
1 tsp black pepper
3 large sweet potatoes, about 6 cups diced
4 bell peppers
3 Tbls extra virgin olive oil, divided
Heat oven to 425.
In a small bowl add the thyme, oregano, garlic, cayenne pepper, paprika and pepper.
Trim fat off of the skirt steak and pound to 1/4 inch thick.
Rub steak with half of the cajun seasoning and set aside.
Dice the sweet potatoes.
Line a baking sheet with aluminum foil. Add the sweet potatoes and drizzle with 2 Tbls olive oil and half of the cajun seasoning. Bake about 30 minutes.
Dice the peppers and jalapeños and add to the pan with the sweet potatoes. Continue to bake for another 15 minutes.
Heat a grill pan over medium heat. Add 1 Tbls olive oil. Sear the beef about 3-4 minutes on each side or until cooked to medium.
Divide the sweet potato mixture between four containers. Slice the beef in 1/2 inch thick slices and divide between the four containers with sweet potatoes.