This grilled flank steak with sweet potato and kale hash is so easy to prepare, yet yields such a delicious result that it will taste like you slaved over the stove for hours! It should take you about 40 minutes from start to finish, plus a couple minutes in the morning to get your marinade together. The grilled flank steak is packed with flavour from a classic combination of balsamic vinegar, soy sauce and garlic. While I love grilling the flank steak on the barbecue, I often pan-sear it and throw it in the oven if it is too cold outside to barbecue. The result will be just as delicious, I promise!
This is delicious topped with some goat cheese and pecans, if your daily container count allows it! I love goat cheese and the good thing about it is that its taste is so strong that a little goes a long way! A half blue container is plenty for topping, take away a teaspoon or so to throw in 1 or 2 crushed pecans for a crunch.
The recipe will yield about 4 to 5 portions. You will need to measure out each component separately as you place them on your plate to make sure your portions are appropriate.
Flank Steak with Sweet Potato and Kale Hash
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- 2 cloves garlic, minced
- Fresh ground pepper
- 1.5-2lbs flank steak
Sweet potato and kale hash
- 2 sweet potatoes, cubed
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 bunch of fresh Kale, stems removed (about 4-5 cups)
- 1 teaspoon honey
- 1/2 tablespoon chili powder
Grilled Flank Steak
Mix together all of the ingredients for the marinade and pour into a large plastic resealable bag. Add the flank steak and move it around to get the steak coated in the marinate. Store in the refrigerator for a minimum of 3 hours or overnight.
Cook the steak on a preheated barbecue on medium-high, about 5 minutes per side, or to desired doneness. Remove from the grill and allow to rest for 5 minutes before serving.
Sweet potato and kale hash
Place the sweet potato cubes onto a plate, cover with a damp paper towel and microwave on high for about 3 minutes or until slightly crunchy.
In a non-stick skillet, heat 1 tbsp olive oil and cook the onion until translucent, about 3 minutes. Add the garlic and continue cooking for 1 minute. Add the cooked sweet potato cubes and sauté until they begin to brown. Add the honey and chili powder and cook for another minute. Add the kale and continue to cook until it becomes slightly wilted.
Measure out the sweet potato and kale and serve with slices of grilled flank steak.
Container Count: 1 Yellow, 1 Green, 1 Red, 1 tsp (and 1/2 blue if you choose to top with goat cheese and pecans, as shown in the picture)