In a bowl, combine marinade ingredients.
Marinate steaks 2 hours in the refrigerator, turning them every 30 minutes.
Preheat barbecue to medium-high.
Drain excess marinade from steaks. Season to taste.
Grill 7 - 8 minutes per side, giving steaks a quarter turn for perfect crisscross grill marks. Let stand a few minutes.
In a bowl, toss sweet potatoes with oil, thyme, salt and pepper to coat.
Grill for 7 - 8 minutes and serve with Dijon mustard for dipping.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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