Skirt Steak With Sweet Potatoes And Sauteed Spinach

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
479
FAT
92%
CHOL
48%
SOD
10%

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Ingredients for 4 servings

2 Tbsp. Bertolli® Extra Virgin Olive Oil

3 cloves garlic

1 Tbsp. chopped fresh mint leaves

1 lb. skirt steak

2 sweet potatoes [or or yams]

2 Tbsp. Bertolli® Classico™ Olive Oil

Salt and ground black pepper to taste

1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil

1 bag (9 oz.) baby spinach leaves

Pinch crushed red pepper flakes

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