Dinner at Tanai's Place

As the Eat Local Challenge made its way to my kitchen, all I knew was that whatever I made would have to be simple or I would be so focused cooking that I would forget to take photos. So, I headed to my local Whole Foods Market with a few of my favorite recipes in mind.

When I got to the store, I picked an abnormally large sweet potato from Haynes & Sons Farm in Cullman, AL; corn on the cob from Branch Farms of South GA; and a beautiful grass-fed flank steak from White Oak Pastures in Buffington, GA. (Yes, I know I am missing my leafy green, but hey, whadaya gonna do. At least it’s all local, right?) After I sat everything out, I admired my selections (right).

On the menu: Grilled flank steak with cinnamon sweet potatoes, and corn on the cob. This is what you’ll need:
1 teaspoon Cinnamon
½ teaspoon nutmeg
2 tablespoons brown sugar
1/3 cup butter
1 teaspoon rosemary
Sea Salt and Pepper to taste
Olive Oil Cooking Spray

First, I preheated the oven to 450 degrees and cut the potato thin slices. Next, I melted the butter in the microwave and mixed with the brown sugar. I spread the potato slices evenly in a 9 inch pan and drizzled with the sugar butter. Then, I sprinkled with nutmeg, cinnamon and a dash of salt. I covered with aluminum foil and baked for 40 minutes, uncovered and baked for an additional 10 minutes.

The next step was the steak. After rinsing, I pat it dry and sprinkled with sea salt, pepper and rosemary. Next, I rubbed to make sure the seasoning was even on the meat. Then, I set it aside to come to room temperature (important for grass-fed beef).

When the potatoes were nearly complete, I removed the husks from the corn and boiled in lightly salted water(with a dollop of butter) and preheated my handy-dandy indoor grill to its hottest temperature.

Cooking with grass-fed beef is different from grain-fed. Click here for more details. I sprayed the grill with olive oil cooking spray then grilled the meat for about 6 minutes on each side (for medium).

Here’s the finished product (below).

Serve and enjoy. Simple and delish! Check out more shot of our team's Eat Local Challenge progress on our flickr page. Good luck!