Getting midweek meals right the first few weeks of a new year is very important. For me, turning over a new leaf and deciding to eat healthier requires food options that are seriously tasty as well as healthy… because I get bored very quickly unless things are tasty (read: binge eat bread, chocolate and pasta a couple of weeks into a healthy eating plan).
If the above sounds like you too, then I’ve got a wonderful midweek meal for you to help avoid the healthy eating blues – a balsamic and rosemary steak with sauteed chili, garlic and parmesan kale.
To make it the perfect midweek meal, the key is in the steak selection. I’ve used a scotch fillet steak for this recipe as it comes from the forequarter of the animal in the rib section and is a primal cut – considered one of the most tender cuts. Due to its tenderness, there is no need to marinate the steak for a long period of time. This means you can make up the marinade prior to cooking, let it sit while you prepare everything else, then cook the steak immediately without delay. This means a marinated steak is on your plate and in your mouth as quick as possible.
Now, onto the kale, I’m not going to lie when I say that I am not a fan of kale. Never have been. When I get it on my plate at cafes and restaurants, I grudgingly put it in my mouth expecting a lack of flavour… and I’m usually right. But, sautee kale in a little olive oil, wine, garlic and chilli, et voila! Top with a few shaves of Parmigiano-Reggiano cheese and its next level.
This really does taste like a restaurant quality dish but thankfully is put together with all of the speed of a midweek meal, meaning you can make it over and over again.
Balsamic and Rosemary Steak with Sautéed Kale
- 2 x 200g scotch fillet steaks
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 x long sprig of fresh rosemary (or 2 sprigs), finely chopped
- Zest of 1/2 lemon
- 1 bunch kale
- 2 tablespoons olive oil
- 2 garlic cloves, bashed and sliced
- 1/4 teaspoon dried chilli flakes
- 1/4 cup dry white wine
- Salt and pepper, to taste
- 1 tablespoon grated Parmigiano-Reggiano cheese
In a large zip lock bag combine the olive oil, balsamic, rosemary and lemon zest. Close the bag and shake it to mix the marinade together. Add the two steaks and then close the bag again and move it around so that the marinade is covering the steaks then set aside.
Remove the stems from the kale leaves and then roughly chop the kale leaves and set aside.
Heat a cast iron grill pan over medium heat. When hot, remove the steaks from the marinade, shaking them to remove excess marinade and then place in the grill pan. Grill for 4 minutes, then turn the steaks over and grill for another 4 minutes. Remove steaks from the pan, wrap in aluminium foil and set aside for 5 minutes to rest.
Meanwhile, heat olive oil in a frypan over medium heat. When hot, add the garlic and chilli and cook until the garlic is soft and the chilli is fragrant. Turn up the heat to high and add the kale and white wine. Toss the kale leaves in the pan and then cover and cook for 4 minutes stirring occasionally
(until kale is wilted but still green). Remove the cover and cook for another 1-2 minutes until the liquid has evaporated. Season will salt and pepper.
When the steaks have rested, thinly slice on an angle and serve with the sautéed kale topped with grated Parmigiano-Reggiano cheese and grilled lemon rounds.