Sweet Potatoes and Flank Steak over Wilted Greens

Serves 4

Ingredients
Flank Steak, trimmed as needed
Spicy marinade of your choice

1 tablespoon Olive Oil
2 yellow onions, sliced thin
1 tablespoon paprika
2 teaspoons red chili flakes
1 tablespoon balsamic vinegar
3 sweet potatoes, peeled and sliced thin
2 teaspoons cumin
1 can of purreed pumpkin

1 bunch of kale, removed from the stems and chopped
salt and pepper to taste

Get Ready -
Marinade your flank steak with some something a little spicy for a few hours.

Get Cookin'!
(Now would be a good time to get the steak out of the fridge and let it come up to temperature for grilling and start up the grill.)

Grab a large sautee / frying pan and allow it to get hot.
Add olive oil to the pan. Sautee onions until they caramelize.
Add paprika, balsamic vinegar, and red chili flakes.
Add sweet potatoes, cover the pan with a lid and allow the potatoes to soften, stirring from time to time.

Throw the flank steak on the grill and cook to your preferred temperature.

While the potatoes are cooking, wilt the kale. In a warm skillet, put the kale, salt, pepper and a tablespoon of water. Cover. Allow the kale to hang out and wilt. It may seem like the kale wont fit but it will be fine. Just put the lid on and check it in a few minutes. As it wilts, turn the kale. Once wilted, divide the kale up over 4 plates. You are not going for mush here, no need to soften the kale until it is a glob in the bottom of your pan.

Return to your large pan of sweet potatoes and onion.
Add cumin and pumpkin purree. Stir well, and season with salt as needed.
Allow the pumpkin to heat through while the steak is grilling.
Remove the steak from the grill and set aside to rest.
Add the sweet potatoe to the bed of kale.
Cut the flank steak on the bias, and add to your plate of veggies.

Eat up!
I made up this recipe last week so I dont have a good calorie and nutrition count. I hope you enjoy it as much as I did.
If you are making this to heat up later for lunch at work, etc., then do not wilt the kale in advance. Instead put the kale in the bottom of your tupperware, top with the cooked sweet potatoes and sliced steak. When you heat up your meal to eat it, the kale will wilt in the microwave just fine. Also, you may want to cook your steak a bit less than to your preferred temperature so that when you reheat the meal, the steak will not be too overdone.