Chili Flank Steak with Sweet Potato Kale Hash
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 4 people
  • 1 1/2 pounds flank steak or any other thinly sliced steak
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp red wine vinegar
  • 2 tsp chili powder
  • 1 tsp lime juice
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 sweet potato diced
  • 2 cups kale de-stemmed and chopped
  • 1 yellow onion diced
  • 1/2 red bell pepper diced
  • 2 cloves garlic
  • 3 tbsp olive oil separated
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp cumin
  • dash cayenne pepper
  • dash smoked paprika
  • 1/3 cup water
  • salt to taste
  1. In a measuring cup or small bowl, whisk soy sauce, Worcestershire, red wine vinegar, chili powder, lime juice, and garlic. Put steak in a gallon size plastic bag and pour marinade over. Marinate in refrigerator for at least 30 minutes to 1 hour prior to cooking.

  2. For the sweet potato kale hash, combine sweet potato, onion, red bell pepper, and garlic in a medium bowl.

  3. In a measuring cup or small bowl, whisk 2 Tablespoons olive oil, chili powder, cumin, salt, and a dash of cayenne pepper and smoked paprika together. Pour over sweet potato mix and stir until the vegetables are properly coated.

  4. Heat 1 tablespoon olive oil in a large skillet/pan on medium-high heat. Add sweet potato mix, stirring occasionally to avoid charring the vegetables. Cook for about 8-10 minutes or until the sweet potato is easily pierced with a fork.

  5. While the sweet potato mix is cooking, heat 1 tablespoon of olive oil in a grill pan or a large skillet. Place flank steak with marinade in the pan and cook about 4-5 minutes on each side if you want medium rare. Remove from heat, placing the steak on a cutting board, and let it rest for about 5 minutes.

  6. Once the sweet potato mix is fork tender, add kale and water to the mix, stir once, cover the pan, and let cook for 1-3 minutes. Once the kale is wilted and no longer tough, remove cover, add salt to taste. Remove from heat.

  7. Slice steak into thin strips and serve with sweet potato hash.