Sweet Potato Frites, Parmesan Zucchini Spears and Hanger Steak
Sweet Potato Frites
Peel and cut 3-4 raw sweet potatoes into frites. I like to cut the potato in half and then slice lengthwise, like steak fries. The flat sides seem to cook easier than wedges.
Add 3 heaping tablespoons of coconut oil to your grill as it heats to medium heat. When coconut oil is melted, add your sweet potato frites and toss to coat them all in oil.
Let the frites cook until they start to brown, stirring and flipping occasionally. When frites are cooked through and golden brown enough for your liking, (I like mine a little crispy) add sea salt and toss to combine.
Transfer the frites to a plate and sprinkle cinnamon on top, if desired.
My family nearly spoiled their appetites eating too many of these while we cooked the rest of the meal, they came out so good!
Parmesan Zucchini Spears
Cut 4-5 small zucchini in half lengthwise. Drizzle with olive oil and toss with salt, pepper and parmesan cheese. Heat your grill to medium heat and oil. Put zucchini cut side down and let cook for about 2 minutes.
Flip your zucchini and cook 2 minutes or until tender-crisp on the other side. Sprinkle a little more parmesan on the top.
Marinate hanger steak in italian dressing and cajun seasoning blend, or your choice of seasoning for at least 30 minutes to several hours, if you have the time. Heat grill to medium high, add oil and sear the steaks on all sides until browned.
We like medium rare, so it is usually done when all sides are brown, but after you sear all sides, you can lower the heat and keep cooking until your desired temperature is reached.