1
Preheat the oven to 450 degrees. Toss sweet potato wedges with 1 tablespoon olive oil, crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper and place in a shallow roasting pan. Bake for 20 minutes. (Reserve 1/3 of the baked sweet potatoes for Spring-Vegetable Stew, slide 6.)
2
Mix garlic, cilantro, parsley, 3 tablespoons olive oil, vinegar, 2 tablespoons water, and 1/2 teaspoon salt in a food processor. Blend until almost smooth.
3
Rub flank steak with remaining 2 teaspoons olive oil and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a broil pan and cook for 4 to 5 minutes per side for medium rare. Let sit for 10 minutes. Thinly slice and place 2 to 3 strips on each plate and top with 2 tablespoons sauce. Serve with sweet potatoes. (Reserve the remaining steak, about 3/4 pound, for Beef Soba Salad, slide 4.)