Steak and Kale

5 from 1 vote

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Keyword: Kale, rice, Steak

Servings: people

Calories: 332kcal

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.

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Nutrition