Cajun Steak Frites with Kale

Cajun Steak Frites with Kale
This complete meal, from, shows how kale pairs well with spicy, Cajun meat and crispy frites.

• 1 pound baking potatoes, cut lengthwise into 1/4-inch-thick strips
• 1 tablespoon olive oil
• 1 teaspoon hot sauce
• 3/4 teaspoon dried thyme
• 1/4 teaspoon garlic salt
• (1-pound) flank steak, trimmed
• 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground red pepper
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 pound kale, stemmed and shredded
• 1/4 cup water
• 1 teaspoon red wine vinegar
• 1/4 teaspoon each of salt and freshly ground black pepper

Preheat oven to 500°. To prepare frites, heat a large baking sheet in oven for 5 minutes. Combine potatoes, 1 tablespoon oil, and hot sauce in a large bowl. Add 3/4 teaspoon thyme and garlic salt; toss to combine. Remove preheated pan from oven. Coat pan with cooking spray. Arrange potatoes in a single layer on prepared pan. Bake at 500° for 40 minutes or until crisp, turning once after 20 minutes. Remove from oven; cover and keep warm. Preheat broiler. To prepare steak, let steak stand at room temperature for 15 minutes. Combine 1/4 teaspoon salt and next 8 ingredients (through 1/8 teaspoon black pepper); sprinkle both sides of steak with spice blend. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cover and let rest 5 minutes. Cut steak diagonally across grain into thin slices. To prepare kale, heat a large skillet over medium heat. Add 1 tablespoon oil and minced garlic; cook 1 minute, stirring constantly. Add kale and 1/4 cup water; cover and cook 5 minutes or until tender. Remove from heat; stir in vinegar and remaining ingredients. Arrange kale, steak and frites on each of 4 plates.

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