Sheet Pan Flank Steak with Kale and Roasted Sweet Potato

Ingredients

• 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

Directions

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.