Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Sprinkle this restaurant-style steak salad with crumbled blue cheese for even more flavor.
Makes 4 servings
1. Preheat oven to 425°. Chop kale. Sprinkle steaks with salt and pepper. Cook steaks in hot oil in a large skillet over medium-high heat 3 minutes on each side. Place on a wire rack in a jelly-roll pan, and bake 6 minutes.
2. Meanwhile, wipe skillet clean, and melt butter over medium-high heat. Add onion, and sauté 5 minutes or until tender.
3. Remove steaks from oven, and loosely cover with foil to keep warm. Add kale to onion mixture, and cook, stirring constantly, 5 minutes or until kale is wilted. Stir in vinegar and honey; season with salt and pepper. Serve with sliced steak.