Mexican Carne Asada with Roasted Sweet Potato Fries & Cherry Tomato Salsa

Preheat the oven to 220 degrees. Toss sweet potato batons with 1/2 tablespoon of olive oil per person, a pinch of salt, and pepper on a baking sheet. Spread them out in a single layer and roast for about 25-30 minutes, until crispy and golden brown, turning halfway through the cooking time.

While the sweet potatoes are roasting, prepare the cherry tomato salsa by combining chopped cherry tomatoes, sliced avocado, finely chopped shallots, chopped fresh coriander, juice from 1/4 orange per person, juice from 1/4 lime per person, a pinch of salt, and pepper in a bowl. Mix well and set aside to let the flavors meld.

In a small bowl, mix 1/2 tablespoon of olive oil per person with apple cider vinegar, Worcestershire sauce, finely chopped garlic, ground cumin, and a pinch of salt and pepper. This will be the marinade for the rump steak.

Marinate the rump steak in the prepared marinade for at least 15 minutes. For best results, marinate for an hour or more in the refrigerator.

Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off. Grill the steak for 3-4 minutes on each side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes, then slice against the grain.

Serve the sliced carne asada with the roasted sweet potato fries and cherry tomato salsa on the side. Garnish with sliced pickled jalapenos and additional chopped fresh coriander if desired.