Answer:
Flank steak with cilantro lime jersey sweet potatoes is my favorite meal to make.
Step-by-step explanation:
Before anything, take a stick of butter out of the refrigerator to soften.
Sweet potatoes - Preheat the oven to 400. Take three or four white jersey sweet potatoes and peel them. Dice them into bite-sized chunks and place them in a bowl.
In another little bowl, mix together 1/2 cup of yogurt (of your choice, just not flavored), the juice of three limes, two freshly chopped cloves of garlic, salt, pepper, 4 tablespoons of olive oil, and one chopped head of cilantro. Add this mixture to the sweet potato bowl and mix it around so everything gets coated properly.
Line two baking sheets with parchment paper and lay out the potatoes across them. Try not to overlap them too much, or they'll cook unevenly. Leave them in the oven for 30-35 minutes, depending on how hot your oven gets.
Flank - While the potatoes are in the oven, take the flank out of the package and lay it flat on a cutting board. Use a meat tenderizer and thoroughly tenderize the meat, making sure you get all the edges, not just the middle. Heat up a large pan on medium-high heat with 1/3 of a stick of butter. Place the entire slab of meat (without cutting it) inside the pan. When one side is brown, flip to the other side. When both sides of the flank are browned, take the pan off the heat and leave the meat in there to cook until medium-rare (about 10 minutes). If you have a meat thermometer, it should reach about 125 degrees F.
Steak Butter - While the meat is sitting in the pan, take a good portion of the softened butter you took out of the refrigerator and place it into a bowl. Add about four tablespoons of dried parsley and three tablespoons of oregano. Add a bit of salt and pepper, don't add too much salt if you are using salted butter. Add either some powdered garlic or fresh garlic chopped really small. Mix all of it together with your hands, it doesn't matter if it melts a bit because you're placing it back in the refrigerator. Shape it into a ball and put it in a serving dish. Cover and place in the refrigerator to harden. Cut up a lemon to use as a garnish.
Flank - When the flank is done resting in the pan, place it on a cutting board. You want to slice it across the grain in very, very thin slices. This way, any tough parts of the meat will be dealt with by your knife, rather than trying to chew through them. Carefully slide your knife under the cuts of meat and try to transfer all of them to your serving dish, this part takes a bit of practice.
Sweet Potatoes - You're potatoes should be done at this point. Take them out of the oven if you can easily slide a fork through them and they are lightly browned. The texture of country potatoes is what you're going for. If they have reached this point, lift them up with the parchment paper and dump them into a serving bowl. You can add some fresh cilantro as a garnish if you want to.
At this point, all the cooking is done. Place the meat, potatoes, lemon slices, and butter on the table. The butter is best slathered all over the meat. Enjoy! :D