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
There's nothing more satisfying than a steak dinner with all the trimmings. This has it all. We use wilted Kale over rice for the bed and top it with the steak and everything steak loves. Cherry tomato's, fresh mushrooms, green onions, and a little pan sauce makes this dish a hit. Don't skimp on the ingredients and you'll have a blockbuster dinner for sure.
Print Recipe
Add to Collection
Equipment
Large skillet
Large Sauce Pan
Progressive Salad Spinner
Ingredients
- 2 bunches fresh Kale
- 1 - 1.5 lb Beef Rib Eye Steak about an inch thick
- 2 tbsp oil
- 2 strips bacon
- 1 12 oz can chicken broth
- 2 cups Chicken Bullion
- 2 cups cooked rice
- 8 oz fresh mushrooms sliced
- 1 bunch cut green onions
- 1 hand full Cherry tomatoes. 10
- 1/2 tsp garlic powder
Instructions
- 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.
- Cook rice
- 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.
Video
Notes
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.
Nutrition Information
Nutrition Facts
Steak and Kale
Amount Per Serving
Calories 332
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 43mg14%
Sodium 860mg37%
Potassium 36mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 0.5g1%
Protein 16g32%
Vitamin A 50IU1%
Vitamin C 0.8mg1%
Calcium 10mg1%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.