Hellll-llloooo ma frennsss... How is everyone doing? I've been writing the following phrase a lot (I mean every.single.work email) "HOPE YOU ARE DOING WELL AND STAYING WARM!". Sound familiar? I do mean it though, so I hope you are!
Anywayyyy, I promised to reveal the recipe for the steak tips dish I made on Thursday night. It now feels like I made this ages ago considering I've made approximately 1,425 meals since then. However, if memory serves me... it was pretttty tasty and way healthier than it looks! And so... here you are!

First things first, I marinated the steak tips in a zip lock bag with the following ingredients:
-1 garlic clove
-Juice of a half lime
-3-4 Tbs soy sauce
-Couple tbs of Evoo
-Salt/Pepper

Next, I took one giant purple, sweet potato, cut it in half lengthwise, poked some holes in it, wrapped both sides in a couple layers of foil and baked them in the oven on 400 for about a half hour (until softish).

Then, I whipped up (pun intended) the avocado cream based on PALEOMG'S recipe. This is ridiculously tasty and the following day I used the cream as a spread on a wrap - DELIGHTFUL.
-Two Avocados
-EVOO
-Salt
-Two limes
-One lemon
-Hot Sauce
-Cayenne
Blend in the food processor and put aside.

Next, I got the peppers and onions ready by slicing both (one each).

Then, I started grilling the tips (I used a cast iron grill pan - you could use that or a real grill). It's zero degrees here sooooo... cast iron is my friend right now.

While that happened, I cooked the peppers and onions in a saute pan with the tiniest bit of evoo and salt. They are flavorful enough on their own and will cook in their own awesome juices.

Next, when the potato was almost done - I took it out of the oven and scooped out most of the insides. CAREFUL - IT'S HOT. I left a little potato wall though so that it almost created little bowls. I mashed the insides in a separate bowl with a ton of rosemary, a tiny bit of salt and a little pad of organic butter. Put the mixture back in the potato halves and bake on 375 for the last ten minutes of the process. I bet you thought these were way less healthy. The thing is - the sweet potato is so flavorful that it REALLY doesn't need much. I'm kind of obsessed with rosemary and that mixed with the tiniest bit of butter makes them PERFECT.

At this point, the steak should be covered and resting.

Once the potatoes and the peppers/onions are done. Plate it and eat it. Yum, yum, yum.