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Jerk Style Flat Iron Steak with Sweet Potato Strings

Ingredients

1/4 cup	50 mL	canola oil
1 cup	250 mL	diced onion
1/4 cup	50 mL	peeled, minced gingerroot
1/2 cup	125 mL	EACH diced red onion, soya sauce and white wine vinegar
1/4 cup	50 mL	Sambal Oeleck
2 tbsp	30 mL	EACH ground allspice and fresh thyme leaves
1/2 tsp	2 mL	ground cinnamon
5 lb	2.2 kg	Flat iron steaks (approx. 8 oz/250 g each steak), trimmed
Sweet Potato Strings:
3 lb	1.5 kg	sweet potatoes or yams
1 tsp	5 mL	seasoning salt

Instructions

1. Heat oil in sauté pan. Cook onion and gingerroot using medium-low heat until caramelized. Let cool.
2. In food processor, combine cooked onion and gingerroot with red onion, soy sauce, vinegar, Sambal Oeleck, allspice, thyme leaves and cinnamon. Puree. Place in large sealable freezer bag with steaks. Refrigerate for 6-8 hours.
3. Discard marinade. Wipe excess marinade from steaks and grill 5-6 minutes per side until rare to medium-rare. Serve each steak with 4 oz (125 g) sweet potato strings.

Sweet Potato Strings:

1. Peel sweet potatoes or yams; cut lengthwise into long thin strings using a mandoline.
2. Deep-fry the strings in 375°F (190°C) oil for 45 seconds; drain and season with seasoning salt.

Serving Suggestions

Cook's Notes

To cut the muscle into steaks, fillet the whole muscle, cutting lengthwise down the centre, following the natural seam. Cut about 2 pieces for each side (cutting steaks that are about 8 oz/250 g each). Trim off the silver skin.

Yams will give a richer colour and sweetness than sweet potatoes.

Sweet potato strings can be served warm or cold, so they may be cooked in advance of service.

Servings: 10