Sprinkle this restaurant-style steak salad with crumbled blue cheese for even more flavor.
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
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.
Meanwhile, wipe skillet clean, and melt butter over medium-high heat. Add onion, and sauté 5 minutes or until tender.
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.