Flank Steak with Sweet Potatoes, Cherry Tomatoes, and Green Onions

• 1/4 cup plus 3 tablespoons olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• Kosher salt
• 1 flank steak (about 1 1/2 pounds)
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 pint cherry tomatoes
• 2 bundles green onions, green parts only, cut into 1 1/2-inch pieces
• Freshly ground black pepper
• 1/2 cup Guava Sauce (recipe follows)
• 1/3 cup cubed guava paste
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 2 tablespoons dry white wine
• 1/2 teaspoon kosher salt

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

olive oil, red wine vinegar, ground cumin, oregano, kosher salt, flank steak, sweet potatoes, tomatoes, green onions, freshly ground black pepper, guava sauce, cubed guava paste, garlic, olive oil, white wine, kosher salt

Taken from www.cookstr.com/recipes/flank-steak-with-sweet-potatoes-cherry-tomatoes-and-green-onions (may not work)