Flank Steak with Sweet Potatoes, Cherry Tomatoes, and Green Onions - olive oil

Method

• Whisk the 1/4 cup oil, the vinegar, cumin, oregano, and 1/2 teaspoon salt together in a glass baking dish.
• Add the flank steak, turn so the meat is well coated, and then cover with plastic wrap.
• Refrigerate for at least 3 hours or overnight.
• Place the sweet potatoes in a medium saucepan and cover with salted water.
• Bring to a boil over medium heat and cook until the sweet potatoes are tender when easily pierced with the tip of a knife but still hold their shape, about 5 minutes.
• Drain and set aside.
• Remove the steak from the refrigerator 15 to 30 minutes before cooking.
• Preheat your grill to high or heat a grill pan over medium-high heat.
• Place the steak on the hot grill and cook for about 4 minutes, or until browned, before turning.
• Cook the second side for about 3 minutes for medium-rare.
• Transfer the flank steak to a cutting board and let it rest while you finish the garnish.
• Heat the 3 tablespoons olive oil in a large saute pan over medium-high heat until hot but not smoking.
• Add the sweet potatoes and let them cook, undisturbed, for about 2 minutes before turning them.
• Cook for about 2 minutes more, or until golden brown and crisp.
• Add the cherry tomatoes and saute until they begin to blacken, about 2 minutes.
• Add the green onions and stir for about, 1 minute; they should soften but retain their bright green color.
• Season with salt and pepper and transfer to a large platter.
• Slice the steak against the grain into 1/2-inch slices.
• Fan the slices of steak around the vegetables and drizzle the Guava Sauce over the steak.
• Season with a sprinkling of salt and some pepper.
• Combine the guava paste and the garlic with 2/3 cup cold water in a small saucepan over medium heat.
• When the guava paste has dissolved, add the olive oil, white wine, and salt.
• Simmer for 2 minutes, whisking to combine the ingredients.
• Let cool completely.