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1. Whisk together the orange juice, lime juice (for marinade), garlic (minced, using 4 cloves), cumin, Mexican oregano, chipotle powder, 2 tablespoons of the olive oil and half the salt. Add the flank steak, turn to coat, and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
1.5 lb Flank steak,
0.2 cup Orange juice,
3 tbsp Lime juice (for marinade),
4 clove Garlic,
1.5 tsp Ground cumin,
1 tsp Mexican oregano,
1 tsp Chipotle powder,
2.0 tbsp Olive oil,
1 tsp Salt
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2. Heat the oven to 425°F (220°C). Toss the diced sweet potatoes with the remaining olive oil, smoked paprika and a pinch of salt, spread on a baking sheet, and roast for 25 to 30 minutes, flipping once, until caramelized and tender.
1.0 tbsp Olive oil,
2 tsp Salt,
2 pieces Sweet potatoes,
1 tsp Smoked paprika
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3. Meanwhile, finely shred the green cabbage and thinly slice the red onion. Toss with half of the lime juice (for crema and cabbage), chopped cilantro and a pinch of salt, then set aside to stay crisp and tangy.
2 tsp Salt,
0.2 piece Green cabbage,
0.5 piece Red onion,
0.5 cup Fresh cilantro,
1.5 tbsp Lime juice (for crema and cabbage)
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4. Stir the Greek yogurt with the remaining lime juice, the lime zest, the remaining garlic clove (grated) and a pinch of salt until smooth. Add a splash of water if needed to make it drizzle easily.
1 clove Garlic,
2 tsp Salt,
0.8 cup Plain Greek yogurt,
1.5 tbsp Lime juice (for crema and cabbage),
1 tsp Lime zest
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5. Drain and rinse the black beans, then warm them in a small saucepan over medium heat for 5 minutes with a pinch of salt, mashing a few to thicken them slightly.
2 tsp Salt,
2 can Canned black beans
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6. Heat a cast-iron skillet or grill over high heat until smoking. Remove the steak from the marinade, pat dry, and sear for 4 to 5 minutes per side for medium-rare, until charred outside and about 130°F (54°C) inside.
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7. Rest the steak for 8 minutes, then slice thinly against the grain.
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8. Divide the roasted sweet potatoes, black beans and cabbage slaw among four bowls. Top with sliced steak and sliced avocado, then drizzle generously with the lime yogurt crema.
2 pieces Avocado
