Food Recipe Collections & Favorites Popular Ingredients Pan-Roasted Steak With Creamed Kale 4.8 (8) 2 Reviews Steak and kale are an ideal combination if you need to boost your iron intake. By Chris Morocco Chris Morocco Chris is a senior food editor and test kitchen director at Bon Appétit with over 10 years of experience in the food industry. He wrote for Real Simple for nearly two years, starting in 2013. At Bon Appétit, he also hosts their YouTube series Reverse Engineering, where Chris is tasked to recreate dishes based on his super-tasting abilities (without seeing the dishes he'll be cooking). Highlights: * 10+ years of experience in the food industry * Associate Food Editor, Bon Appétit for nearly 3 years * Staff Food Editor, Real Simple for nearly 2 years * Senior Food Editor and Test Kitchen Director, Bon Appétit for 7 years * Host of Reverse Engineering Bon Appétit YouTube Series * Graduated from International Culinary Center Real Simple's Editorial Guidelines Updated on October 27, 2022 Print Share Share Tweet Pin Email Photo: Christopher Testani Hands On Time: 25 mins Additional Time: 35 mins Total Time: 1 hrs Yield: 4 serves Jump to Nutrition Facts Jump to recipe If you've been feeling a little sluggish, you may need to add more iron or protein to your diet, and this creamed kale and steak recipe is the perfect option to boost your intake. Nutritious kale soaks up garlic-flavored olive oil and cooks down with the help of some heavy cream. The side is finished off with canned cannellini beans for even more protein. For the main dish, strip steaks are seared over high heat on the stove and finished off in the oven. If you're new to cooking steak, avoid the temptation to move it around as it sears. Restaurant-quality pan-seared steak starts with a single flip and minimal movement. A light hand produces the best and most consistent results. Ingredients 2 strip steaks (1 inch thick; about 2 pounds total) Kosher salt and black pepper ¼ cup olive oil 4 cloves garlic, sliced 2 bunches curly kale, stems discarded and leaves torn ½ cup heavy cream 1 15-ounce can cannellini beans, rinsed Chopped fresh chives, for serving Directions 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. Print Nutrition Facts (per serving) 830 Calories 43g Fat 33g Carbs 78g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 830 % Daily Value * Total Fat 43g 55% Cholesterol 225mg 75% Sodium 970mg 42% Total Carbohydrate 33g 12% Total Sugars 2g Protein 78g Calcium 315mg 24% Iron 8mg 44% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.