Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Kroger Sweet Potato 1 bag (3 lb), use 2 medium sweet potatoes 4.99
• Green Cabbage 1 lb, use 1/2 lb 1.49
• English Cucumber 1 ct 1.99
• Organic Cilantro 1 bunch 1.99
• Fresh Organic Limes - Each 2 each 1.29
• Fresh Medium Ripe Avocado 1 each 1.50
• Jumbo Red Onions 1 lb, use 1/4 onion 2.49
• Garlic 1 bulb, use 2 cloves 1.50
• Olive oil 2 tablespoons
• Ground cumin 1 teaspoon
• Smoked paprika 1 teaspoon
• Salt to taste
• Black pepper to taste

Instructions

1. Heat the oven to 425°F. Line a sheet pan for easy cleanup.
2. Peel 2 medium sweet potatoes from the 3 pound bag and cut them into 3/4-inch wedges. Toss the wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika. Spread them cut side down on the sheet pan and roast for 25 to 30 minutes, flipping once, until browned on the edges and tender in the center.
3. While the sweet potatoes roast, pat dry 1 pound flank steak. Rub it with 1 teaspoon olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and several grinds of black pepper. Let it sit at room temperature while you make the slaw.
4. For the slaw, very thinly shred 1/2 pound cabbage. Halve 1 English cucumber lengthwise, scrape out the watery seeds if large, and slice thinly on the diagonal. Very thinly slice 1/4 red onion. Roughly chop 1/2 bunch cilantro. In a bowl, toss the cabbage, cucumber, red onion, and cilantro with the juice of 1 lime, 1 tablespoon olive oil, and a pinch of salt. Let it sit so it softens slightly but stays crunchy.
5. Halve, pit, and slice 1 avocado. Cut the remaining lime into wedges for serving.
6. Heat a heavy skillet or grill pan over high heat until very hot. Sear the seasoned 1 pound flank steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. Transfer to a cutting board and rest for 5 to 8 minutes.
7. Slice the rested steak very thinly across the grain so it stays tender.
8. To plate, arrange a bed of roasted sweet potato wedges on each plate. Add a tall nest of cabbage-cucumber slaw to one side. Fan the sliced flank steak over the potatoes, tuck in a few avocado slices, and finish with lime wedges for squeezing. The contrast of orange sweet potatoes, green avocado, and purple-red onion makes the plate look polished and vibrant.
9. Serve right away. If having wine, choose Pinot Noir or Syrah.