Contents of your meal kit:
flank steak
garlic-rosemary paste
sweet potato
lemon
caramelized onion dressing
oil-cured olives
arugula
pine nuts
Cookware needed: outdoor grill (see note), mixing bowl, salad bowl
Finishing steps:
- Preheat grill to med-high. Rub flank steak with garlic-rosemary paste. Set aside.
- Prick potatoes a few times with a fork, then microwave 3-4 minutes. (They will continue cooking on the grill.)
- When potatoes are cool enough to handle, slice crosswise into 3/4-inch pieces. Coat sweet potatoes slices with oil and season with salt & pepper. Place on one side of preheated grill. Grill 3-5 minutes per side, or until tender.
- Meanwhile, on the other side of the grill cook flank steaks 3-5 minutes per side or until desired doneness. While steaks are grilling, place lemon on the grill, cut-side down, until grill marks appear. Transfer steaks to a plate and let rest at least 5 minutes.
- Pour caramelized onion dressing into the bottom of your mixing bowl and add drizzle of oil. Whisk or mix with a fork to combine. Cut sweet potatoes into bite-sized pieces. Toss gently with caramelized onion dressing and season with salt & pepper to taste. Using your fingers, push the pits out of the olives, and then slice or roughly chop. Add to sweet potato salad and toss again to combine.
- In a salad bowl, drizzle arugula with olive oil and top with a squeeze of grilled lemon. Season to taste with salt & pepper, toss to combine, and sprinkle with pine nuts.
- Just before serving, slice steak across the grain. Serve sweet potato salad and lemony arugula on the side.
Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.