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Broiled steak can be comforting and nourishing when it’s rubbed down with warm spices, piled on top of sweet potatoes and baby kale, and all slashed with a vibrant green sauce.
Contains: eggs, soy.
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What You Get
Skirt steak (see note below)
Pre-washed baby kale
Aji verde (Peruvian green sauce)
What You'll Need
Preheat the oven to 450°F. Line a sheet pan with foil.
Cut the sweet potatoes into wedges about 1 inch thick. Pile on half of the prepared pan, drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt, and toss to coat. Transfer the pan to the oven and roast until the potatoes are tender, flipping the sweet potatoes once during roasting, 30 to 35 minutes. Transfer the sweet potatoes to a bowl and tent with foil to keep warm.
Meanwhile, remove the steak from the packaging and pat dry with paper towels.
Switch the oven to broil on high. On the same pan you used to roast the sweet potatoes, drizzle the steak with 1 tablespoon olive oil. Sprinkle the steak with 1 tablespoon of the adobo seasoning and 1 teaspoon salt. Slide the pan onto the top rack (about 6 inches from the heat) and broil until the steak is browned and sizzling, 3 minutes. Flip and continue to cook until done to your liking, 30 seconds longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.
Transfer the steak to plates. Return the sweet potato wedges to the pan, along with 2 big handfuls of baby kale, and toss to coat in the pan drippings until the kale is wilted slightly.
Transfer the sweet potatoes and kale to the plates with the steak. Drizzle everything with the aji verde and serve warm. Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.