To marinate the beef, in a large zip-lock bag or bowl, combine the
Gluten-Free Tamari Soy Sauce (3/4 cup)
Rice Vinegar (1/2 cup)
Honey (2 Tbsp)
Gochujang (1 Tbsp)
Fresh Ginger (1 in)
Garlic (2 cloves)
Dark Sesame Oil (2 Tbsp)
. Add the
Skirt Steak (1.5 lb)
and toss to coat. Marinate for at least 30 minutes, or overnight.
For the sweet potatoes, preheat the oven to 425 degrees F (220 degrees C).
On a rimmed parchment-lined baking sheet toss the
Sweet Potatoes (4 1/2 cups)
Extra-Virgin Olive Oil (2 Tbsp)
White Miso Paste (1 Tbsp)
Sea Salt (1/4 tsp)
. Arrange in a single layer and bake for 15-20 minutes, or until lightly charred and tender.
To cook the beef, heat a grill pan or cast-iron skillet to medium-high heat. When just smoking, add the steak and cook until your desired doneness, 4 to 5 minutes per side for medium-rare. As the steak cooks, spoon some of the marinade on top for extra flavor.
Remove the steak to a cutting board and let rest for 10 minutes, then slice into strips.
While the steak is resting, pour the marinade into a small saucepan (or the steak pan) and bring to a simmer. Reduce for 5 minutes, or until slightly thickened. Turn off the heat and set aside.
Kale (1 bunch)
in a large bowl and add the
Lime Juice (1 Tbsp)
Sea Salt (1/2 tsp)
. Massage with your hands for 1 to 2 minutes, or until the kale has wilted a bit.
Preheat the broiler to high. Line a baking sheet with parchment paper.
Tomatillos (8 oz)
on the prepared sheet and place under the broiler. Broil, turning once, for 3 to 5 minutes until mostly charred. Remove from the oven and let cool slightly.
Transfer to a blender or food processor with the
Gochujang (2 Tbsp)
Gluten-Free Tamari Soy Sauce (2 Tbsp)
Rice Vinegar (2 Tbsp)
Lime Juice (2 Tbsp)
. Pulse until smooth.
Quinoa (3 cups)
among 4 bowls and top evenly with the sliced steak and sweet potatoes. Arrange the
, kale, and
on top. Drizzle with the sauce.