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Sheet Pan Flank Steak with Kale and Roasted Sweet Potato

We marinate juicy flank steak in a mix of spices and olive oil before roasting it on a bed of sweet potatoes and kale.

Get ready to indulge your taste buds with this protein- and nutrient-packed meal. The natural color combinations alone make this a dish with an impressive presentation you will be proud to put on your dining table. If you are looking for a complete Paleo meal, this recipe does the job with the perfect combination of protein, greens, and carbs. Enjoy!

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.


  • Serves: 4
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  • 1 1/2 lb flank steak

  • 2 garlic cloves, minced

  • 2 tsp rosemary

  • 2 tsp chopped fresh thyme

  • 1 tsp crushed red pepper

  • 3 large sweet potatoes, cut into wedges

  • 1 tsp black pepper, divided

  • 1/4 plus 2 tbsp extra-virgin olive oil, divided

  • 2 bunches kale (about 16 oz.), stemmed and chopped


  1. In a small bowl, stir together garlic, rosemary, thyme, crushed red pepper, and ½ teaspoon black pepper. Whisk in ¼ cup olive oil.

  2. Place flank steak in a large zip-close freezer bag and pour marinade over steak. Seal bag and turn to coat.

  3. Marinate in refrigerator for 30 minutes or up to 24 hours.

  4. Place top oven rack 6 inches from heat. Preheat oven to 450°F. Line a baking sheet with heavy-duty aluminum foil.

  5. Stir together sweet potatoes, remaining 2 tablespoons olive oil, and ½ teaspoon black pepper. Spread in an even layer on baking sheet. Bake for 20 minutes.

  6. Remove sweet potatoes from oven and set oven temperature to broil.

  7. Move sweet potatoes to outer edges of pan. Place kale in center of pan and top with steak.

  8. Broil for 6 minutes. Turn steak, stir vegetables, and broil 6 minutes more, or to desired degree of doneness.

  9. Let steak stand 5 minutes before slicing across the grain into thin strips.

  10. Drizzle steak with pan drippings and serve with kale and sweet potatoes.

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