Toss sweet potatoes and brussel sprouts in a large bowl with 2-3 tbsp. olive oil, salt, pepper, and cayenne or paprika if you’d like. Spread in an even layer out onto a sheet tray and roast for about 15 minutes, or until sweet potatoes are tender.
In a large skillet or flat top grill cook steak to medium-rare.
Set all ingredients aside separately when done. Combine in a bowl however you prefer.
Top with salsa, fresh lime juice, and fresh cilantro. Enjoy!
Replace the steak for your favorite source of protein, grilled chicken or fish would be a great choice as well.
Treat yourself this weekend to a couple of easy and refreshing cocktails. The Italian Negroni is a popular aperitif in South America, while Fernet con Cola is an original creation from Córdoba, Argentina.