Skinny Steak and Kale makes the classically indulgent steak dinner into a New-Year’s-resolution-friendly choice! Reverse-seared steak strips have the most beautiful crust and the rosiest interior to make the most of their savory goodness. And even the kale tastes amazing, with the bitterness of the veggie creating an appetizing contrast with the sweet and tangy sauce it’s cooked in! Plus, Skinny Steak and Kale is ready at basically a moment’s notice, in less than half an hour! That shaves off some time from your busy schedule, just as the dish itself helps you shave off a few pounds… and your tastebuds will be enjoying the whole ride, from start to finish!
Ingredients
- 2 (3/4-inch-thick) beef strip steaks
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon ground black pepper, plus more as needed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large sweet onion, thinly sliced
- 1 bunch kale, stems removed and chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Sprinkle the steaks with the salt and the pepper.
Step 3 –In a large skillet over medium-high heat, heat the olive oil.
Step 4 –Add the steaks to the oil and cook until they are browned, about 3 minutes on each side.
Step 5 –Place the steaks on a wire rack and place the wire rack in a rimmed baking sheet.
Step 6 –Bake the steaks until cooked to your desired doneness, at least 145 degrees F, about 6 minutes for medium-rare.
Step 7 –Wipe the skillet clean.
Step 8 –Melt the butter over medium-high heat.
Step 9 –Add the onion to the butter and sauté until it is tender, about 5 minutes.
Step 10 –Transfer the steaks from the oven and loosely cover them with foil to keep them warm.
Step 11 –Add the kale to the onion mixture and cook, stirring constantly, until the kale is wilted.
Step 12 –Stir the vinegar and the honey into the kale mixture.
Step 13 –Season the kale mixture with the salt and the pepper.
Step 14 –Serve the steak with the kale.
