Skirt Steak with Dinosaur Kale and Granny Smith Apple (Serves 2)
The most beautiful kale caught my attention in the produce section at Whole Foods Market recently – Organic Lacinato Kale. Also known as dinosaur or black kale, it puts the pre-washed, pre-cut, bagged stuff I sampled in an earlier recipe to shame. And in honor of the inspiring dino-chow recipes of Melissa Joulwan at http://theclothesmakethegirl.blogspot.com, its name is Dinosaur Kale in this recipe! Here I am pairing it with skirt steak from grass-fed cows. I liked it so much, I want more.
Prep and Cook Time: 30 minutes
Skirt steak (3/4 pound is enough for two)
One bunch of dinosaur kale
One Granny Smith apple
Golden raisins (or dried, Apple infused cranberries)
Apple cider vinegar
Extra virgin olive oil
Strip leaves of kale from stems and tear into palm-sized pieces. Cut apple into quarters and remove the core. Chop one or two quarters into bite-sized pieces.
Add 1/4 cup of water to a small sauce pan over medium heat. Add 1/2 cup of golden raisins. Add two to three tablespoons of apple cider vinegar. After mixture boils, turn off heat, cover, and let mixture sit.
Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of the skirt steak with a nice dusting of salt, garlic powder, and black pepper. Lay the meat in the dry pan and let sear undisturbed for 4 minutes on the first side. Turn with tongs and sear the other side for 4 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat. Turn off heat, and allow the meat to rest while you complete work with the kale.
Add olive oil to a sauté pan over medium heat. Add kale to hot oil and stir with a spatula, adding more kale until you have wilted the whole bunch. Pour the golden raisin/apple cider mixture over the kale and then transfer to plates. Cover the kale with apple pieces and serve.
Notes: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Puncturing meat with a fork to turn it lets valuable juice escape. That’s why using tongs to turn meat is a good idea.
If a piece of meat begins to curl up while cooking, I lay the flat metal lid of my sauté pan on top to hold it flat. The lid holds heat in and you may need to reduce cooking time slightly, especially if you like your meat on the rare side.
Julia at my local Whole Foods Market told me that she made her reputation as a cook by adding Granny Smith apple pieces to wilted Swiss chard. The concept sounded weird to me, but I’m glad I listened to Julia and tried it. Now I add fresh apple pieces to all my wilted chard and kale dishes.
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