PrintIngredients
Scale
- 1 bunch kale (stems trimmed)
- 1 3/4 inch thick flank steak
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 large sweet onion (thinly sliced)
- 1 tbsp red wine vinegar
- 1 tsp honey
Instructions
- 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
- Category: Brunch, dinner, lunch, Main Course, Salad