This recipe gives tender flank steak a bright and refreshing touch, with fresh mangos and spicy sweet potato fries.
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Preheat the oven to 450 degrees.
Line a baking sheet with aluminum foil and set aside. Place the sweet potatoes in a large bowl and toss with the olive oil until the sweet potatoes are well coated. Add the paprika, chile powder, sage, salt and pepper, to taste, and toss to distribute evenly.
Arrange the seasoned fries in a single layer on the prepared baking sheet. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Keep warm until ready to serve.
Place all of the ingredients in a food processor and blend on high until smooth.
Place the steak in a large baking dish. Season with salt and pepper, to taste, and add the olive oil. Arrange the mango slices over the steak, saving a few for serving. Add the lime juice and quarters to the dish. Cover and let the steak marinate at room temperature for 2 hours.
Heat a grill or indoor grill pan to medium-high. Grill the steak for 4 minutes on each side. Let the steak rest for 10 minutes before cutting. Slice the steak against the grain into very thin slices. Serve with the reserved mango slices, sweet potato fries, and avocado dip.