- 1,5kg of thin skirt
- 2 Juliet tomatoes
- 1 onion
- 1/2 pepper
- 3/4 cups olive oil
- juice of 1 lemon
- 2 large jewel sweet potatoes
- brown sugar
Creole sauce: fine chop the onion, pepper, tomato and garlic, add salt and pepper to your own liking, add the juice of one lemon and cover with olive oil.
Sweet potatoes: wrap them in aluminum foil and place them on the grill directly over the coals for 30 minutes or until they are soft and tender, turning them halfway through.
Cut the sweet potatoes in half, sprinkle them with brown sugar and place them near the fire to caramelize.
Now proceed to season the thin skirt with salt and pepper and place the cuts on the grill over intense and even ember heat. Cook each side for 4 minutes.
Serve the thin skirt with the caramelized sweet potato and pour some creole sauce over the meat.