Want to know the least romantic thing about an at-home date night meal?
The dishes, which usually pile in the sink and ask you to clean them before you can retreat to the bedroom for, er, more fun activities.
That’s why I’m all about the one-pan cast iron skillet steak. It’s the steakhouse classic ribeye and potatoes, without the mess.
In today’s recipe, I’ve given these building blocks a festive, Mexican spin to add a little creativity to my date night table. The meat is seasoned with a spicy mix of cumin, smoked paprika and chili powder before getting a good sear in the cast iron skillet. Instead of regular potatoes, I like to Choebe’s collective nutrient intake by using vibrant yams–a spin on this all-time Feed Me Phoebe favorite. And to top it all off, I’ve even snuck a few handfuls of kale into the mix.
You can serve this chili-rubbed cast iron skillet steak and sweet potato hash with a side salad if you want even more greens, but I love it as a complete meal in and of itself. Best of all, it can be made start to finish in under 30 minutes.
This fall our travel schedules have been a little crazy, but we usually try to have a date night on Sunday evening so we can powwow for the week and debrief on whatever craziness may have transpired during the workweek (which for Charlie ends Saturday). Do you have any traditions with your partner? I’d love to hear in the comments.
With health and hedonism,
Chili-Rubbed Cast Iron Skillet Steak with Sweet Potato-Kale Hash
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Two 6-ounce flatiron steaks boneless ribeye, flank or skirt steak works too
- 2 medium sweet potatoes peeled and cut into ½-inch cubes (about 4 cups)
- 1 large shallot thinly sliced
- 4 cups chopped kale
- 1 tablespoon lime juice
- 2 tablespoons finely chopped fresh cilantro for garnish
In a small mixing bowl, whisk together the sea salt, cumin, chili powder and paprika.
Pat the steaks dry with a paper towel and arrange on a plate or clean work surface. Lightly season both sides of each steak with half of the spice mixture, pressing it so it sticks to the meat.
In a large cast iron skillet, heat 1 tablespoon of olive oil. When the pan is smoking hot, add the steaks and cook until deeply browned on both sides and semi-firm to the touch, about 3-4 minutes per side for medium-rare. Remove to a cutting board to rest for at least 10 minutes before cutting.
Pour the remaining olive oil into the pan. Add the potatoes and cook over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to blacken. Add the shallot, kale and remaining spice mixture. Sauté 3 minutes more, until the shallot is soft. Drizzle with the lime juice and remove from the heat.
Thinly slice the steak against the grain into 1/4-inch thick slices. Arrange the steak on top of the potato mixture, garnish with cilantro, and serve directly in the skillet for a rustic presentation!