CAST IRON STEAK WITH KALE
Cast Iron Steak with Kale
Cast Iron steak with Kale marries up a nice cut of beef with things that beef just loves being served with. This delightful variation of a chefs salad features a tender sliced steak atop a bed of rice and wilted kale. A pan sauce featuring mushrooms and green onions tops the entire dish off and a sprinkling of cherry tomatoes makes a beautiful main dish. Some fresh rolls on the side makes this a truly wonderful dinner for the hungry salad lover. And it’s all done in one skillet so it’s easy to prepare.
Steak and Kale
Rinse Kale and trim leaves off. Dry thoroughly. Set aside.
Brown bacon strips in a small pot. Add broth, bouillon, and garlic and reduce.
Liberally salt steak on both sides and bring to room temperature.
Heat oil in a 12" cast iron skillet over medium heat till hot.
Preheat oven to 350 degrees.
Brown steak in skillet 4 minutes per side.
Remove steak and place in oven for 4 minutes. Remove and let sit for 15 minutes.
Add 1 cup broth to skillet, heat and wilt Kale mixing constantly till just crunchy. Remove to warm serving platter and top with cooked rice.
Add mushrooms and onions to pan and cook adding reserved broth to deglaze. Add tomatoes and cook till mushrooms are tender.
Slice steak into thin strips and top rice with slices.
Top steak with mushrooms and broth and serve.
Don't over wilt the Kale. What your looking for is stir fry consistency. Soft and crunchy and that perfect green color. If you want extra seasoning, add it to the broth.