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Skillet Steak and Wilted Kale

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 20 mins
Yield

Makes 4 servings

Sprinkle this restaurant-style steak salad with crumbled blue cheese for even more flavor.

Ingredients

  • 1 bunch kale, stems removed
  • 2 (3/4-inch-thick) beef strip steaks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large sweet onion, such as Vidalia, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey

How to Make It

  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.