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.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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