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1
Whisk the 1/4 cup oil, the vinegar, cumin, oregano, and 1/2 teaspoon salt together in a glass baking dish.
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2
Add the flank steak, turn so the meat is well coated, and then cover with plastic wrap.
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3
Refrigerate for at least 3 hours or overnight.
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4
Place the sweet potatoes in a medium saucepan and cover with salted water.
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5
Bring to a boil over medium heat and cook until the sweet potatoes are tender when easily pierced with the tip of a knife but still hold their shape, about 5 minutes.
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6
Drain and set aside.
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7
Remove the steak from the refrigerator 15 to 30 minutes before cooking.
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8
Preheat your grill to high or heat a grill pan over medium-high heat.
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9
Place the steak on the hot grill and cook for about 4 minutes, or until browned, before turning.
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10
Cook the second side for about 3 minutes for medium-rare.
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11
Transfer the flank steak to a cutting board and let it rest while you finish the garnish.
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12
Heat the 3 tablespoons olive oil in a large saute pan over medium-high heat until hot but not smoking.
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13
Add the sweet potatoes and let them cook, undisturbed, for about 2 minutes before turning them.
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14
Cook for about 2 minutes more, or until golden brown and crisp.
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15
Add the cherry tomatoes and saute until they begin to blacken, about 2 minutes.
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16
Add the green onions and stir for about, 1 minute; they should soften but retain their bright green color.
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17
Season with salt and pepper and transfer to a large platter.
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18
Slice the steak against the grain into 1/2-inch slices.
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19
Fan the slices of steak around the vegetables and drizzle the Guava Sauce over the steak.
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20
Season with a sprinkling of salt and some pepper.
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21
Combine the guava paste and the garlic with 2/3 cup cold water in a small saucepan over medium heat.
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22
When the guava paste has dissolved, add the olive oil, white wine, and salt.
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23
Simmer for 2 minutes, whisking to combine the ingredients.
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24
Let cool completely.
