Steak & Greens Recipe

Marinate Steak

Trim excess fat from the skirt steak and place in a shallow dish or zip-top bag. Whisk together 2 tbs olive oil, soy sauce, 1 tbs lime juice, minced garlic, ground cumin, 1 tsp salt and 1/2 tsp black pepper. Pour marinade over steak, turning to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours (if refrigerating, bring to room temp 20 minutes before cooking).

Cook Steak

Heat a heavy skillet or grill pan over high heat until very hot. Pat steak dry with paper towel, brush off excess marinade. Add a thin film of oil to the pan. Sear steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer to desired doneness. Remove steak to a cutting board and let rest 8–10 minutes before slicing thinly against the grain into strips.

Prepare Sweet Potatoes

Preheat oven to 425°F (220°C). Peel (optional) and cut sweet potatoes into 1/2-inch cubes. Toss in 1 tbs olive oil, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a baking sheet and roast 20–25 minutes, tossing once, until tender and golden at edges.

Cook Zucchini & Kale

While potatoes roast, slice zucchini into 1/4-inch half-moons and roughly chop kale. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add zucchini and sauté 3–4 minutes until lightly browned. Add kale, a pinch of salt, and cook 2–3 more minutes until wilted but still bright green. Remove from heat and set aside.

Prepare Cucumbers

Slice cucumbers thinly or dice into bite-size pieces. If desired, toss with a pinch of salt and a splash of lime juice to brighten and drain for 5 minutes. Pat dry before serving.

Rinse rice under cold water until water runs mostly clear. Combine rinsed rice, 2 cups water and 1/2 tsp salt in a small saucepan; bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Stir in 1 tsp butter or 1 tsp olive oil, lime zest, 1 tbs lime juice and 1/4 cup chopped cilantro. Fluff with a fork and adjust seasoning.

Grate the seeded cucumber and squeeze out excess moisture in a clean towel or paper towel. In a bowl combine 1 cup Greek yogurt, 1/2 cup grated cucumber, 1/2 tsp minced garlic, 1 tbs chopped dill, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and a pinch of black pepper. Mix well and chill at least 15 minutes to let flavors meld. Taste and adjust salt/lemon as needed.

Warm naan according to package directions or heat briefly in a dry skillet 30–60 seconds per side until soft and slightly blistered.

Assemble plates or bowls: a scoop of cilantro-lime rice, roasted sweet potatoes, sautéed zucchini and kale, sliced skirt steak, fresh cucumbers and a dollop of tzatziki. Garnish with fresh cilantro leaves and lime wedges. Serve naan on the side for wrapping or scooping.