Market Meals: Grilled Steak with Sweet Potatoes and Greens

Bonita Woods, executive chef for Diet by Design, came up with this recipe that features one of my favorite fall market picks: sweet potatoes on FRESHFARMS.

Steak Rub:

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon celery seeds
• 1/4 teaspoon ground oregano
• 1/4 teaspoon red pepper flakes, crushed
• 1/4 teaspoon ground bay leaves

Steak and Vegetables

• 1 steak, any cut (Groff Content)
• 1 tablespoon olive oil
• 1 pound of greens, such as spinach, kale, beet or turnip greens (Earth Spring, TGIF, or Mustachio Farms.)
• 2 cloves of garlic
• 2 sweet potatoes (Earth Spring, TGIF, or Mustachio Farms.)
• salt and pepper, to taste

1. Rub the steak with a little oil then thickly coat with the seasoning mix. You may have some seasoning left over.
2. Wash the greens well. If they are too large or tough, cut into smaller pieces. Remove the stem if necessary. Leave some water clinging to the greens. Sprinkle with a little salt and pepper, add the minced garlic and remaining olive oil. Toss well and set aside.
3. Cut the sweet potatoes into 1/2 inch thick slices along the length of the potato. Cook the plain sweet potato slices on the grill at medium-high temperature. Turn them once on each side to make cross-hatched grill marks. When they are hot and well marked, move the sweet potatoes to a lidded plastic container. The retained heat will finish cooking them without drying the potatoes out.
4. Cook the steak on the grill at medium-high temperature. Turn them once on each side to make cross-hatched grill marks. Most steaks cook in 4-5 minutes per side. Set aside to rest for 5 minutes.
5. While the steak is resting, grill the greens. They will be a little wilted from the marinade of oil and salt, so shake them a little before putting on the grill. Turn the greens frequently as they will cook quickly.
6. To plate: Lay a slice of sweet potato on the plate. Cover with a bird's nest of greens (a mound with a slight indentation in the center). Lay several slices of steak against the greens in a fan. Spoon some steak juice into the bowl of the bird's nest.
   
   Note: Any grill recipe can also be cooked in an oven or on a stove top.