- 1/2 flank steak (about 1 pound)
- 2 cloves garlic
- Salt and pepper
- 2 large sweet potatoes, diced
- 8 slices bacon, chopped
- 1/2 red onion, chopped
- 2 teaspoons rice vinegar
- 2 ounces cream cheese
- 1 large pineapple, roughly chopped
- 1 jalapeño, roughly chopped
- 1/2 red onion, roughly chopped
- Juice of 2 limes
- 1 teaspoon salt
- 2 avocados, diced
For the steak, preheat a grill to high. Place the steak on a sheet tray and drizzle with olive oil. Rub the steak with the garlic cloves then season salt and pepper. Grill steak 6 minutes on each side, or until cooked to your liking. Let the steak rest before slicing it.
To make the Bacon-Sweet Potatoes, bring a large pot of water to a boil. Once boiling, add a big pinch of salt. Add the sweet potatoes and boil for 8-10 minutes or until tender.
While the potatoes are cooking, add the bacon to a cold nonstick pan and turn the heat to medium-high. Let the bacon render, stirring occasionally, until brown, about 8 minutes. Add onion and cook for a minute or 2. Drain and add the sweet potatoes to the skillet and sauté. Add a splash of vinegar and stir in the cream cheese to melt.
To make the Jalapeno-Pineapple Salsa, place the pineapple, jalapeño, onion, lime juice and salt into a food processor and pulse quickly until roughly chopped and well-combined. Pour the salsa into a medium bowl and fold in the diced avocado.
Serve the steak topped with salsa and potatoes alongside.