Ingredients
- 1 bunch Featherstone Farms organic kale
- 2 Thousand Hills 100% grass-fed beef New York strip steaks
- 1 large sweet yellow onion, thinly sliced
- 1 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 tsp honey
- 2 Tbsp butter
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 8 oz blue cheese, crumbled optional
Servings: people
Units:
Instructions
- Preheat oven to 425 degrees.
- Chop kale and remove stems.
- Sprinkle steaks with salt and freshly ground black pepper. Cook steaks in hot oil in a large skillet over medium-high heat, roughly 3 minutes on each side to sear. Remove steaks from skillet and place on wire rack in a pan. Cook steaks in oven for 5-6 minutes. Remove when done and cover pan with foil to keep warm before serving.
- Wipe skillet clean and add butter, melt over medium-high heat. Add sliced onion and sauté for 4-5 minutes or until tender and translucent.
- Add chopped kale to onion mixture and sauté for 4-5 minutes or until kale is slightly wilted. Stir in red wine vinegar and honey, season with salt and pepper.
- Slice steak into strips and plate. Serve with sautéed kale and onion. If desired, also sprinkle with crumbled blue cheese.
Recipe Notes
Recipe adapted from myrecipes.com
Share this Recipe