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!
- 1 ½ 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
- ¼ plus 2 tbsp extra-virgin olive oil, divided
- 2 bunches kale (about 16 oz.), stemmed and chopped
- Place flank steak in a large ziplock plastic freezer bag.
- Stir together garlic, rosemary, thyme, crushed red pepper, and 1/2 teaspoon of the black pepper in a small bowl.
- Whisk in 1/4 cup of the olive oil, and pour over steak.
- Seal bag, and turn to coat.
- Chill 30 minutes or up to 24 hours.
- Place top oven rack 6 inches from heat. Preheat oven to 450°F.
- Stir together potatoes, and remaining 2 tablespoon oil, and 1/2 teaspoon black pepper. Spread in an even layer on a heavy-duty aluminum foil-lined rimmed baking sheet.
- Bake potatoes in preheated oven 20 minutes.
- Remove from oven, and move potatoes to outer edges of pan. Place kale in center of pan, and top with steak.
- Increase oven temperature to broil.
- Broil 6 minutes. Turn steak, stir vegetables, and broil 6 minutes more or to desired degree of doneness.
- Remove from oven, and let stand 5 minutes.
- Cut steak across the grain, and drizzle with pan drippings.
- Serve steak with kale and sweet potatoes.