• Wash and dry produce. • Dice sweet potato into 1/2-inch pieces. • In a large microwave-safe bowl, toss sweet potato with half the garlic powder, salt and pepper until coated. • Add 2 TBSP butter (4 TBSP for 4) 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 with a large drizzle of olive oil (similar to how you would knead dough) 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 and thinly slice against the grain. • Drizzle oil in a hot large pan. Add steak and season with half the thyme (all for 4), 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) in a small serving bowl. • Add cheese to bowl with sweet potato and kale. Drizzle with as much remaining dressing as you like; toss to combine. • Serve salad topped with steak, drizzled with reserved dressing, and sprinkled with pecans and dried cranberries. Steak is fully cooked when internal temperature reaches 145°.