Careme

Ingredients

• Beef Choice Boneless Flank Steak 1 lb $13.99
• Organic Gold Jewel Sweet Potatoes 1 lb $2.79
• Green Cabbage 1/2 lb, thinly shredded $0.59
• Fresh Large Green Bell Pepper 1, thinly sliced $0.99
• Jumbo red onion 1/2 medium, thinly sliced $1.09
• Fresh medium ripe avocado 1 $1.00
• Fresh organic limes 2 $1.29
• Organic cilantro 1/2 bunch, chopped $1.69
• Garlic 2 cloves, minced $0.69
• Organic jalapeno peppers 1 small, minced $3.99
• Olive or neutral oil 2 tablespoons, divided
• Ground cumin 1 teaspoon
• Smoked paprika 1 teaspoon
• Salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Line a sheet pan for easier cleanup.
2. Peel 1 lb sweet potatoes and cut them into 3/4-inch cubes. Place the cubes on the sheet pan with 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika. Toss well and spread into a single layer. Roast for 22 to 28 minutes, turning once, until browned on the edges and tender inside.
3. While the sweet potatoes roast, thinly shred 1/2 lb green cabbage, thinly slice 1 green bell pepper, and thinly slice 1/2 medium jumbo red onion. Finely chop 1/2 bunch cilantro. Mince 2 garlic cloves. Mince 1 small jalapeno, removing seeds if you want less heat.
4. In a medium bowl, make the slaw: toss the shredded 1/2 lb cabbage, sliced bell pepper, sliced red onion, half the chopped cilantro, the juice of 1 lime, 1 tablespoon oil, 1/4 teaspoon salt, and a few grinds of black pepper. Let it sit to soften slightly while you cook the steak.
5. Pat 1 lb flank steak dry very well. Rub it with the minced 2 garlic cloves, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/2 teaspoon black pepper.
6. Heat a heavy skillet or grill pan over high heat. Sear the 1 lb seasoned flank steak for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board and rest 8 minutes before slicing thinly across the grain.
7. Halve the 1 avocado, remove the pit, and slice or dice the flesh. Toss gently with the juice of the second lime and a pinch of salt to keep it bright.
8. If the sweet potatoes are done, move them to one side of the pan and give them a final sprinkle of the remaining cilantro for color and aroma.
9. To plate, spoon the roasted sweet potatoes onto each plate as the base. Pile the cabbage-pepper slaw beside them for height and crunch. Slice the rested flank steak thinly across the grain and fan it over the potatoes. Add the lime-avocado on top or just to the side. Finish with any juices from the cutting board and a few extra cilantro leaves.
10. Serve with the suggested drink pairing: Pinot Noir for a juicy red option, or Sauvignon Blanc for a crisp citrusy match.