- 4 clovesgarlic
- 1 bunchkale
- 1 ½ lbstriploin (New York strip) steak
- 1 ½ lbsweet potatoes
-  apple cider vinegar
-  black pepper
-  butter, unsalted
-  crushed red pepper
-  virgin coconut oil
- 1Wash and dry the fresh produce.
1 ½ lb sweet potatoes 1 bunch kale
- 2Cut out and discard the stems from the kale leaves; chop the leaves crosswise into 1-inch strips and transfer to a medium bowl.
- 3Peel and cut the sweet potatoes into 1-inch cubes; transfer to a small saucepan. Cover the potatoes with hot water (from the tap) by about 1 inch; bring to a boil over high heat.
- 4Preheat a skillet over medium-high heat.
- 5While the skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
1 ½ lb striploin (New York strip) steak 1 tsp salt ½ tsp black pepper
- 6Once the skillet is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 7Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate, leaving any juices in the skillet, and let it rest for 5 to 10 minutes.
- 8Once the water in the saucepan is boiling, reduce the heat to medium-high and boil the potatoes until they can be easily pierced with a fork, 8 to 10 minutes. Scoop out 1 cup of the cooking water and drain the rest. Cover the potatoes to keep warm.
- 9Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
4 cloves garlic
- 10Once the steak has been transferred, reduce the heat to medium and add more coconut oil. Add the garlic, crushed red pepper, kale, and ¼ cup water to the skillet; toss to combine. Cover with a lid and cook until the kale is wilted but still green, 4 to 6 minutes. Remove the cover and continue to cook, stirring, until all of the liquid has evaporated, another 1 to 2 minutes.
1 tbsp virgin coconut oil ¼ tsp crushed red pepper
- 11Drizzle the kale with apple cider vinegar and season with salt and pepper, toss to combine.
1 tbsp apple cider vinegar ½ tsp salt ¼ tsp black pepper
- 12Add ½ of the reserved liquid, butter, salt, and pepper to the potatoes; mash with a potato masher until smooth. Add more of the liquid to thin out the mash if needed.
2 tbsp butter, unsalted ½ tsp salt ¼ tsp black pepper
- 13To serve, divide the sweet potato mash, sautéed kale, and steak between plates. Enjoy!