Chili-Rubbed Cast Iron Skillet Steak with Sweet Potato-Kale Hash
Cast iron skillet steak makes for a perfect one-pan weeknight meal. You can make it with ribeye, flatiron or flank steak with a bed of crispy potato hash.
Servings 2
Ingredients
- 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
Instructions
- 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!