Caramelized Garlic Steak Salad with Minute Rice and Pesto Vinaigrette Warm Salad Bowl

1. Preheat your oven to 400 degrees Fahrenheit. Dice one whole sweet potato and add it to a bowl. Season with whatever seasonings taste good to you on a sweet potato. 
2. Place the seasoned sweet potatoes on a parchment-lined baking sheet and bake in the oven for 35-45 minutes until crusty. Mix halfway through to get even browning.
3. While sweet potatoes cook, chop up all your other vegetables like broccoli, radishes, and some cherry tomatoes. Set these off to the side.
4. Grab a 2-inch N.Y. Strip steak and season generously with salt and a garlic and herb seasoning. Let the steak rest for about 10 minutes before cooking. 
5. Preheat your pan to a medium-high to high heat and cook the steak on each side for 3-5 minutes for a medium-rare steak. Remove the steak and allow it to rest for 10 minutes before cutting into it.
6. Cook the broccoli florets in the steak juices remaining in the pan. Season to taste with salt and pepper.
7. Microwave your Long Grain & Wild Seasoned Minute Rice Cup for 1 minute per cup. If using two cups as recommended for this salad, microwave them for 90 seconds. Set aside to cool before assembling.
8. Start assembling your warm salad bowl. Take some kale and rub in some olive oil to get rid of the bitter taste, letting it sit for 5-10 minutes.
9. Slice your rested steak. 
10. Toss in your cooked veggies, add in your Minute Rice Cups, and a homemade or store-bought pesto vinaigrette on top. Toss the salad together to combine and enjoy!