Skillet Steak and Wilted Kale

- Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

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

Hands-on time: 20 minutes
Total time: 20 minutes
Yields: Makes 4 servings


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.


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