1 large sweet potato, peeled, and sliced into ½-inch thick pieces
¼ cup olive oil
½ teaspoon Chili powder
½ teaspoon Cinnamon
⅛ teaspoon Cayenne
Sea salt and freshly cracked black pepper
2 (6-ounce) 1-inch thick cut steaks
1 cup kale
4 cloves garlic, thinly sliced
1 cup cooked brown rice
1 teaspoon freshly grated ginger
¼ cup balsamic vinegar
1 teaspoon Lemon juice
1 tablespoon honey
1 tablespoon torn basil leaves
2 teaspoons sesame oil
2 teaspoons sesame seeds, for garnish, divided
Preheat oven to 375 degrees Fahrenheit. On a baking sheet, coat sweet potatoes with 1 tablespoon olive oil, chili powder, cinnamon, cayenne, salt and pepper. Roast sweet potatoes until golden brown and tender, about 15 to 20 minutes.
Heat 1 tablespoon olive oil in a skillet over medium-high heat until pan is smoking hot. Pat steaks completely dry with paper towel and season with salt on both sides. Cook steak, flipping every 15 seconds, until both sides brown, about 4 minutes. Sprinkle black pepper and continue cooking, flipping every 15 seconds until desired doneness. For a medium-rare, cook for 8 minutes, total. Transfer steaks to a cutting board and allow meat to rest for at least half the cooking time.
In the meantime, prepare the kake. Fry garlic pieces in remaining oil over medium-high heat, tossing and stirring occasionally, until pieces are golden brown, about 3 minutes. Transfer garlic pieces to a large bowl. Add kale and sauté in the garlic-flavored oil until greens are tender. Transfer to bowl with garlic. Add brown rice and roasted sweet potatoes to bowl and mix. Set aside.
In a small bowl, whisk together the balsamic, lemon juice, ginger, honey, basil leaves, and sesame oil. Taste and adjust season with more honey or acid, if necessary.
Using a Light amount of dressing, toss with the rice, kale, and sweet potato mixture. Taste and adjust seasoning with salt and pepper. Plate and serve with slices of steak and more basil.
Cook with soul. Eat with pleasure!