Sautéing kale tenderizes the leaves and removes the sometimes bitter taste. Toss the greens with tomatoes and grilled steak for a fast, filling, and antioxidant-packed meal.Ingredients
24 oz. grass-fed, boneless rib eye steaks (about 1-1/2 to 2 inches thick, trimmed)
1/4 teaspoon each salt and pepper
1 tablespoon white miso
2 teaspoons balsamic vinegar
1/2 teaspoon vegetable oil
2 tablespoons water
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 bunch kale (ribs and stems removed torn into bite-sized pieces about 8 cups)
1-1/2 cups cherry or grape tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup purple onion (thinly sliced)
Preheat the oven to 325 degrees F. Season steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a small cup, combine miso and 2 teaspoons balsamic vinegar. Set aside.
Heat 1/2 teaspoon vegetable oil in a large skillet over medium-high heat. Brown steaks, about 2 minutes a side. Transfer steaks to a foil-lined baking sheet and roast 15 minutes for medium rare or until desired degree of doneness.
Remove from oven and smear each steak with 1 teaspoon miso mixture. Set aside to rest. Stir 2 tablespoons cold water into remaining miso mixture.
Add 1 tablespoon vegetable oil to same skillet and heat over medium-high heat. Add 1 tablespoon minced garlic, kale, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and saute 30 seconds. Add remaining miso mixture and saute 1 to 2 minutes, or until kale just starts to wilt. Remove from heat.
Thinly slice steak across the grain. In a large salad bowl, toss together kale mixture, steak, any juices that have accumulated, and onion.
- Calories 110
- Total Carbohydrate 22g
- Dietary Fiber 4g
- Total Fat 1.5g
- Protein 5g
- Sodium 210mg
- Potassium 660mg