FOR THE STEAK:

• In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, sherry vinegar, mustard, and dried thyme. Season the steaks generously with salt and pepper, rubbing the seasoning into the meat. Place the steaks in a gallon sized zip-top bag, pour the marinade over the steak, and massage it into them, ensuring they’re evenly coated. Seal the bag, getting any excess air out, and let marinate in the fridge for at least 30 minutes, preferably overnight. Prior to cooking, remove from the fridge and allow to come to room temperature on the counter for at least 30 minutes.

FOR THE ONIONS:

• In a large sauté pan, heat the oil over medium high heat. Once hot but not smoking, add the thinly sliced onions, salt, pepper, and thyme. Cook uncovered, stirring intermittently, for about 10-12 minutes until the onions are golden and soft. Turn the heat to medium-low, add the vinegar, and scrape off any browned bits. Cook the vinegar off of the onions and continue to sauté until the onions get deeply browned, about 5 more minutes. If the pan becomes dry, add water in tablespoon increments. Reserve ¼ cup of the onions for the dressing and set the rest aside for the salad to assemble.

FOR THE DRESSING:

• In a wide mouth mason jar, add the oil, garlic, ¼ cup of caramelized onions, red wine vinegar, lemon juice, honey, Dijon, thyme, salt and pepper. Using an immersion blender, place the head of the blender near the bottom of the jar and blend until emulsified and creamy. The dressing will be thick, similar to the consistency of an aioli.

TO COOK THE STEAKS:

• Remove the steaks from the marinade, and let any excess marinade drip off. Heat a cast iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the pan and swirl to coat. Once the skillet is hot by not smoking, add the pieces of flank steak, leaving space in between them to avoid crowding the pan. You may need to do this in batches, depending on the size of your pan and the steaks. Allow the steaks to get a good, hard sear on one side, about 3-4 minutes undisturbed before flipping. Cook for an additional 2-3 minutes, depending on the thickness of your steak, or until the steaks register 125 degrees for medium rare. It will continue to cook while resting. Transfer to a cutting board and allow to rest at least 5 minutes before serving.
• Slice the steak on the bias, against the grain and drizzle with any juices left in the pan. Season with a pinch of flaky salt.

TO ASSEMBLE:

• In a large mixing bowl, add the kale, arugula, half of the radishes, and half of the remaining caramelized onions. Add a spoonful of dressing, and using tongs, toss to coat. Since the dressing is thick, this will take about a minute of tossing to get it all evenly coated. Transfer the dressed greens to a large serving platter. Top with the sliced steak, remaining radishes, remaining onions, and the gruyere. Serve with extra dressing on the side. Enjoy!

• In a large dutch oven or pot, heat the avocado oil over medium heat. When hot, add the onion, bell pepper, poblano, jalapeno, garlic and 1 tsp salt. Saute, stirring, until the veggies are tender; about 8 minutes.
• Once the veggies are tender, add the ground beef and the remaining 1 tbsp salt and the black pepper, breaking up with the edge of a wooden spoon, and brown; about 7 more minutes. (depending on how fat your beef is, you may need to drain off excess fat here, but reserve about 2 tbsp for flavor in skillet).
• Once the beef is browned, add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.
• Add the fire-roasted tomatoes and broth. Stir to combine then bring to a rapid simmer.
• Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I personally prefer to turn the heat to LOW and cook, covered, for about 3 hours, stirring occasionally. It’s good either way though).
• About 15 minutes prior to serving, add the beans (and coconut sugar, if using) and stir to combine. Cook, uncovered until the beans are tender.
• Serve with desired toppings and enjoy!