Makes 2 large servings
1 1/2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
2 tablespoons olive oil
Two 6-ounce flatiron steaks (flank or skirt steak works too)
2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
1 large shallot, thinly sliced
4 cups chopped kale
1 tablespoon lime juice
2 tablespoons finely chopped fresh cilantro for garnish
- In a small mixing bowl, whisk together the sea salt, cumin, chili powder and paprika.
- Pat the steaks dry with a paper towel and arrange on a plate or clean work surface. Lightly season both sides of each steak with half of the spice mixture, pressing it so it sticks to the meat.
- In a large cast iron skillet, heat 1 tablespoon of olive oil. When the pan is smoking hot, add the steaks and cook until deeply browned on both sides and semi-firm to the touch, about 3-4 minutes per side for medium-rare. Remove to a cutting board to rest for at least 10 minutes before cutting.
- Pour the remaining olive oil into the pan. Add the potatoes and cook over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to blacken. Add the shallot, kale and remaining spice mixture. Sauté three minutes more, until the shallot is soft. Drizzle with the lime juice and remove from the heat.
- Thinly slice the steak against the grain into 1/4-inch thick slices. Arrange the steak on top of the potato mixture, garnish with cilantro, and serve directly in the skillet for a rustic presentation!
