Sirloin Tip Steak and Wilted Kale with Onions and Golden Raisins

Sirloin Tip Steak and Wilted Kale with Onions and Golden Raisins (Serves 2)

The leanness of sirloin tip steak, like beef shank, makes it a cheaper piece of meat. Fat is flavor in meat, but searing lean meat skillfully and serving with a juicy topping offers a tasty meal at an economical price.

Prep and Cook Time: 30 minutes

Ingredient list:

Sirloin tip steak (1/2 to 3/4 pound is enough for two)
One bag of fresh kale greens (chopped)
Golden raisins
Sunflower seeds (roasted and shelled)
One sweet yellow onion
Apple cider vinegar
Extra virgin olive oil
3 cloves of garlic
Garlic powder
Black pepper
Madras curry
Salt

Directions:

Chop onion into bite sized pieces. Add 2 tablespoons of olive oil to a skillet over medium heat and add onions. Press or add finely chopped garlic to onions and let cook over low heat. Add 1/4 cup of hot water to a small sauce pan over medium heat. Add 1/2 cup of raisins. Add two to three tablespoons of apple cider vinegar. Once the mixture boils, cover and let simmer over low heat. Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of the steak with a nice dusting of salt, black pepper, and Madras curry. Lay the meat in the dry pan and let it sear undisturbed for 4 minutes on the first side. While meat is searing, add the onions and garlic to the sauce pan of raisins and apple cider and mix well. Back to the meat… Turn and sear the second side for 4 minutes. Turn with tongs or a spatula because piercing meat with a fork allows flavorful juices to escape. Evaluate doneness by how much pink is showing in the side of the searing meat. Transfer steak to a plate to rest while you wilt the kale. Add olive oil to a sauté pan over medium heat. Add kale to hot oil and stir around with a spatula. Add more kale as it wilts until you have enough to fill two plates. Add salt to taste and pour most of the onion and golden raisin mixture over the kale and then transfer to plates. Cut the steak and place desired serving with the wilted kale. Pour remaining onion and raisin mixture over the meat. Sprinkle a handful of sunflower seeds (roasted and shelled) over the kale and serve.

Notes: Chard, spinach, or other greens may be substituted for kale according to knowledgeable cooks. My experience with wilted spinach makes me agree about spinach, and I just bought chard to try over the coming days.

“Resting” for at least 5 minutes before cutting lets meat redistribute and retain more juices, and that is especially important with lean cuts of like sirloin tip steak and beef shanks.

Madras curry originates in the South of India and typically contains turmeric, coriander, cumin, cinnamon, cloves, chili pepper, bay leaves, fenugreek, allspice and black pepper.

Sunflower seeds (roasted and shelled) add wonderful taste and texture to this dish. I did not like how they looked in my pictures, so am sharing a “before” picture here.

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