Steakhouse Steaks with Creamy Kale
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marian Cooper Cairns
Get a handle on weeknight dinner with this one-dish wonder.
Ingredients
2 (3/4-to 1-inch-thick) strip steaks
1 tbsp. Montreal Steak Seasoning
2 tsp. canola oil
1 small onion, chopped
2 bunches curly kale, stems discarded and leaves chopped
2 garlic cloves, minced
3 oz. cream cheese, cut up
1/2 c. half-and-half
2 tsp. fresh lemon juice
1/8 to 1/4 tsp. red pepper flakes
Toasted bread, for serving
Instructions
Let steaks stand at room temperature for 20 minutes. Season steaks with steak seasoning and salt. heat oil in a 12-inch cast-iron skillet over medium-high heat. Cook until the internal temperature reaches 130 degrees F (medium rare), 4 to 5 minutes per side. Remove to a cutting board and allow to rest 5 minutes before slicing; reserve skillet.
Add onion to skillet and cook, stirring, until tender, 2 to 4 minutes. Add kale (in batches) and garlic and cook stirring, until kale is just wilted, 4 to 6 minutes. Reduce heat to low and stir in cream cheese and half-and-half until melted and creamy. Stir in lemon juice and pepper flakes. Season with salt.
Serve steak with creamy kale and bread.
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