Grilled Cilantro Lime Flank Steak
with Tomato & Mint Couscous
Sandridge Foods/Rikki Rikki
1¼ pounds Kirkland
Signature Cilantro-Lime
marinated steak
3½ cups Sandridge
Foods Tomato & Mint
Couscous Salad
Fresh mint sprigs,
for garnish
Set the grill on high and heat to 450°F.
Place the marinated meat on the grill and cook
for 4 minutes on each side, or until cooked to
taste. Remove the meat from the grill and let
rest for 5 minutes.
After the meat has rested, slice on the bias with
a sharp knife. Roll or fold up the slices of meat.
Place couscous salad on plates. Place the meat
slices beside the salad.
Garnish the salad with a sprig of fresh mint.
Makes 4 servings.
Grilled Roast Beef with
Chimichurri and Sweet Potatoes
Cargill Meat Solutions
8 sweet potatoes
1 bunch Italian parsley
¼ cup fresh cilantro
3 garlic cloves
1 jalapeño, diced
¼ cup olive oil
¼ cup red wine vinegar
¼ cup fresh lime juice
1 1.5-pound package
Morton’s of Omaha
Sliced Roast Beef
Preheat the grill to medium-hot.
Roast sweet potatoes on the grill until tender,
about 40 minutes.
In a blender, combine parsley leaves, cilantro,
garlic, jalapeño, oil, vinegar and lime juice.
Puree the ingredients into a paste.
Warm sliced beef on the grill. Serve with the
chimichurri sauce and roasted sweet potatoes.
