Sweet Potato, Greens and Beefalo Dinner Pita

October 29, 2006

Sweet Potato, Greens and Beefalo Dinner Pita

Lisa Janz, Tucson CSA

(serves two with a side)

1/4 cup whiskey (I use Jameson)
1 tablespoon chipoltle chile powder
1/4 teaspoon salt
1/2 lb sirloin beefalo steak

Marinate steak for a minimum of 1 hour in above ingredients. Preheat oven to 350 degrees. Cook until only a trace of pink remains on the inside of the meat.

1 large, or 2 small sweet potatoes
1 tablespoon olive oil
1 clove of garlic grated (use hand grater or finely chop)
1/2 – 1 teaspoon dried thyme
1/4 teaspoon 5-spice powder (optional)
salt to taste
freshly ground black pepper to taste

Cube sweet potato and boil until soft. Drain water and add rest of ingredients. Mash until ingredients are well-mixed but some texture remains.

5 oz chickpeas
1/2 share of greens – I used turnip and radish tops, but any green works. Strong flavours work well with the sweet potato.

Remove steak from pan and slice into strips. Add greens and chickpeas to steak pan with a bit of water to loosen drippings. Sautee until greens are melted.

Fill a while wheat pitas with all ingredients and serve.

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