Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $7.99
• Sweet Potato 1 lb $2.49
• Greenhouse Grown Fresh Tri-Color Peppers - Big Deal! 3 peppers $6.00
• Jumbo Yellow Onions 1/2 lb, 1 medium $1.49
• Fresh Jalapeno Peppers 1 pepper $1.79
• Fresh Organic Limes - Each 1 lime $1.29
• Simple Truth Organic Garlic Bulbs 2 cloves $2.79
• Organic Cilantro 2 tablespoons chopped $1.99
• Pantry olive oil 2 tablespoons
• Pantry chili powder 1 teaspoon
• Pantry ground cumin 1 teaspoon
• Pantry smoked paprika 1/2 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Peel 1 pound sweet potato and cut it into 3/4-inch cubes. Slice 3 tri-color peppers into strips. Slice 1 medium yellow onion into thin wedges. Mince 2 garlic cloves. Finely chop 1 jalapeno, removing seeds for less heat if desired. Chop 2 tablespoons cilantro. Cut 1 lime in half.
2. Toss the 1 pound cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread on a sheet pan and roast for 22 to 25 minutes, turning once, until browned at the edges and tender inside.
3. While the sweet potatoes roast, pat 1 pound flank steak dry. Season both sides with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Heat a large skillet or grill pan over medium-high heat with 1/2 tablespoon olive oil. Sear the seasoned flank steak for about 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Transfer the steak to a cutting board and rest for 8 minutes.
5. In the same skillet, add the remaining 1/2 tablespoon olive oil, the sliced 3 peppers, the sliced 1 medium yellow onion, the minced 2 garlic cloves, and the chopped jalapeno. Season with a pinch of salt and sauté for 5 to 6 minutes until the vegetables are softened and a little charred at the edges. Squeeze in the juice of half the lime.
6. Slice the rested flank steak thinly against the grain. Toss any cutting board juices into the skillet with the peppers and onions, then briefly return the sliced steak to warm through for 30 seconds.
7. Plate by swooshing the roasted sweet potatoes on one side of each plate, piling the pepper-onion mixture next to them, and fanning the sliced steak over the top. Scatter with the 2 tablespoons chopped cilantro and serve with the remaining lime half cut into wedges for a fresh finish.