NUTRITION

SERVINGS

INGREDIENTS

3.5 oz flank steak

1 cup sweet potato

0.25 tsp olive oil

1 cup kale

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cubed sweet potatoes with 0.5 tsp of olive oil, the garlic powder, and half of the sea salt.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and caramelized.

• 4

  While the potatoes roast, season the flank steak on both sides with the remaining sea salt and the black pepper.

• 5

  Heat the remaining 0.5 tsp of olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 6

  Sear the steak for approximately 4 minutes per side for medium-rare, then transfer to a board to rest for 5 minutes.

• 7

  Place the chopped kale in a bowl with the lemon juice and massage with your hands for 1 minute until the leaves are softened and dark green.

• 8

  Slice the rested steak against the grain and assemble your bowl with the roasted potatoes and massaged kale.