Cash Wise ad 05/25/2022 - 06/07/2022 - NO LONGER VALID - page 1 *

thumbnail - Cash Wise Flyer - 05/25/2022 - 06/07/2022 - Sales products - garlic, sweet potato, jalapeño, salt, cloves, extra virgin olive oil, vinegar, wine vinegar, wine, beef meat, steak, striploin steak. Page 1.
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99⁹8 2 Pompeian Olive Oil 32 Oz. Select Varieties FARNO POMPEIAN COLEPS EXTRA VIRGIN OLIVE OIL ROBUST SALADS MARINADES POMPEIAN P EXTRA VIRGIN OLIVE OIL SMOOTH SAUTENG STRYING K MEALTIME INSPIRATION Grilled Strip Steaks with Sweet Potatoes & Scallion Chimichurri INGREDIENTS DIETITIAN'S choice 2 Garlic Cloves, minced 1 Bunch Green Onions, chopped 1 Small Jalapeño Pepper, minced 3 Tbsp Fresh Lime Juice 3 Tbsp Olive Oil 2 Tbsp White Onion, minced 2 Tbsp White Wine Vinegar 1½ tsp Kosher Salt 1 tsp Fresh Ground Black Pepper 2 Large Sweet Potatoes, peeled and chopped 4 Boneless New York Strip Steaks (about 8 ounces each) INSTRUCTIONS 1. Preheat oven to 400°F; line rimmed baking pan with parchment paper. In a small bowl, make the chimichurri by combining garlic, green onion, jalapeño, lime juice, 2 tablespoons oil, white onion, vinegar, and ½ teaspoon each salt and black pepper. Stir well to combine and set aside. 2. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss potatoes and remaining 1 tablespoon oil; spread on prepared pan and roast 30 minutes or until fork-tender. 3. Sprinkle steaks with remaining 1 teaspoon salt; let stand 20 minutes. Pat steaks dry with paper towel; sprinkle with remaining ½ teaspoon black pepper. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135°F for medium- rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing for medium-rare.) 4. Serve steaks over sweet potatoes topped with chimichurri. 052222DigitalAd_BetrBest Cw P2

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