2 strip steaks (1 inch thick; about 2 pounds total)
Kosher salt and black pepper
1/4 cup olive oil
4 cloves garlic, sliced
2 bunches curly kale, stems discarded and leaves torn
1/2 cup heavy cream
1 15-ounce can cannellini beans, rinsed
Chopped fresh chives, for serving
Fat 43g (16g saturated fat)
How to Make It
Heat oven to 425° F. Heat a large ovenproof skillet over high heat. Season the steak with 1/2 teaspoon each salt and pepper.
Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Add the steaks and cook until brown, 3 to 4 minutes per side. Transfer to oven and cook until an instant-read thermometer inserted into the center of the thickest steak registers 130° F, 4 to 6 minutes more. Transfer to a plate. Let rest for 5 minutes, then thinly slice against the grain.
Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add as much kale as will fit, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing and adding more kale as there is room, until the kale is completely wilted but still bright green, 8 to 10 minutes. Add the cream and 1/4 cup water. Cook, stirring occasionally, until the kale is tender, 5 to 7 minutes. Add the beans and stir to warm through.
Serve the steak over the creamed kale and beans, sprinkled with the chives.
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