Strip Steaks with Creamed Kale
By Alli BerkeyPublished on June 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds curly kale, stemmed, leaves cut into 2-inch pieces½ teaspoon table salt, plus salt for cooking kale2 tablespoons vegetable oil, divided1 shallot, sliced thin4 garlic cloves, sliced thin1 ½ cups heavy cream ½ teaspoon pepper, divided2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswiseLemon wedges
Before You Begin
Be sure to wash the kale leaves well before cooking, as they can often be full of sand.
Instructions
- Bring 4 quarts water to boil in Dutch oven over high heat. Add kale and 2 tablespoons salt and cook until wilted, 2 minutes. Drain kale in colander, pressing with rubber spatula to remove excess water; set aside.
- Heat 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add shallot and garlic and cook until just softened, about 2 minutes. Stir in kale and cook until any remaining water has evaporated, 2 minutes. Add cream and ¼ teaspoon pepper and cook until cream is thickened and clings to kale, about 3 minutes. Remove pot from heat and cover to keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and remaining ¼ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer steaks to platter and let rest for 5 minutes. Serve steaks with kale and lemon wedges.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds curly kale, stemmed, leaves cut into 2-inch pieces
½ teaspoon table salt, plus salt for cooking kale
2 tablespoons vegetable oil, divided
1 shallot, sliced thin
4 garlic cloves, sliced thin
1 ½ cups heavy cream
½ teaspoon pepper, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Lemon wedges
Ingredients
1 ½ pounds curly kale, stemmed, leaves cut into 2-inch pieces
½ teaspoon table salt, plus salt for cooking kale
2 tablespoons vegetable oil, divided
1 shallot, sliced thin
4 garlic cloves, sliced thin
1 ½ cups heavy cream
½ teaspoon pepper, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Lemon wedges
Ingredients
1 ½ pounds curly kale, stemmed, leaves cut into 2-inch pieces
½ teaspoon table salt, plus salt for cooking kale
2 tablespoons vegetable oil, divided
1 shallot, sliced thin
4 garlic cloves, sliced thin
1 ½ cups heavy cream
½ teaspoon pepper, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Lemon wedges
Why This Recipe Works
Blanching the kale made it consistently tender and shortened the cooking time once the cream was added.
Before You Begin
Be sure to wash the kale leaves well before cooking, as they can often be full of sand.
Instructions
- Bring 4 quarts water to boil in Dutch oven over high heat. Add kale and 2 tablespoons salt and cook until wilted, 2 minutes. Drain kale in colander, pressing with rubber spatula to remove excess water; set aside.
- Heat 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add shallot and garlic and cook until just softened, about 2 minutes. Stir in kale and cook until any remaining water has evaporated, 2 minutes. Add cream and ¼ teaspoon pepper and cook until cream is thickened and clings to kale, about 3 minutes. Remove pot from heat and cover to keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and remaining ¼ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 10 to 12 minutes. Transfer steaks to platter and let rest for 5 minutes. Serve steaks with kale and lemon wedges.
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