• Wash and dry produce. • Dice sweet potato into ½-inch pieces. • In a large microwave-safe bowl, combine sweet potato, half the garlic powder, salt, and pepper; toss until coated. • Add 2 TBSP butter (4 TBSP for 4 servings) to bowl and cover tightly with plastic wrap; microwave until sweet potato is tender and steaming, 6-7 minutes. Remove plastic wrap and stir.

• While sweet potato cooks, remove and discard any large stems from kale; chop if desired. Place kale in a second large bowl. Using your hands, massage kale (similar to how you would knead dough) with a large drizzle of olive oil until leaves are tender, 1-2 minutes. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

• Pat steak* dry with paper towels; thinly slice against the grain. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and season with half the thyme (all for 4 servings), remaining garlic powder, salt, and pepper. Cook, stirring occasionally, to desired doneness, 3-6 minutes. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly. • Heat pan used for steak over high heat; add sweet potato. Cook, stirring constantly, until sweet potato is browned, 30-60 seconds. Turn off heat; transfer to bowl with kale.

• Reserve 4 tsp dressing (8 tsp for 4 servings) in a small bowl. • Add Parmesan to bowl with sweet potato and kale. Drizzle with as much remaining dressing as you like; toss to combine. • Divide salad between plates and top with steak. Drizzle with reserved dressing and sprinkle with pecans and cranberries. Serve. ***Beef is fully cooked when internal temperature reaches 145°.***