Dinner · Whole Foods Chelsea

Grilled Beef Sirloin with Roasted Sweet Potatoes and Sautéed Kale

Serves 2 · 25 min active · 35 min totalAbout $3.23 per serving

Ingredients

• Beef Top Sirloin Steaks11% offreg. $16.99/lb
• Sweet Potatoes$2.54/lbreg. $2.99 to $3.49/lb
• Green, Red or Dino Kale2 for $4.44$2.9926% off
• Garlic*2 cloves
• Olive oil2 tbsppantry
• Saltto tastepantry
• Black pepperto tastepantry

* Not on sale. You may already have it; if not, grab it with the sale items.

Instructions

1. Preheat your oven to 425°F. While it heats, scrub the sweet potatoes, then cut them into 1-inch cubes (no need to peel unless you prefer).
2. Spread the sweet potato cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season with salt and black pepper. Toss to coat evenly and arrange in a single layer.
3. Roast the sweet potatoes for 25 minutes, flipping halfway through, until they are tender and browned on the edges.
4. While the potatoes roast, pat the beef top sirloin steaks dry with paper towels. Rub them on both sides with salt and black pepper to taste.
5. Heat a grill pan or heavy skillet over medium-high heat. Drizzle in 1/2 tablespoon olive oil. Once the oil is shimmering, add the steaks. Cook for 3-5 minutes per side for medium-rare, or adjust to your preferred doneness. Flip the steaks only once for a good sear.
6. Transfer the cooked steaks to a plate, cover loosely with foil, and let them rest for 5-10 minutes before slicing.
7. Meanwhile, strip the kale leaves from their stems and chop the leaves into bite-sized pieces. Mince the garlic cloves finely.
8. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds, stirring, until just fragrant. Add the kale and season with salt and pepper. Sauté, stirring, until the kale is wilted and tender, about 3-5 minutes.
9. Slice the rested steak across the grain. Divide the roasted sweet potatoes and sautéed kale between two plates and top with the sliced steak. Serve immediately.

Tips

• Steak is medium-rare when an instant-read thermometer registers 130-135°F at the thickest part.

Sale prices as printed in the Whole Foods Chelsea ad for this week; cost per serving is an estimate.