Bavette Steak with Garlic + Chili Kale
Bavette Steak with Garlic + Chili Kale
INGREDIENTS
Salted butter 2 tbsp
Extra virgin olive oil 3 tbsp
Garlic cloves, thinly sliced 3 cloves
Red chili flakes ¼ tsp
Kale, stems removed and picked 2 bunches
Sea salt to taste
Black pepper, freshly ground to taste
Salted peanuts, crushed for garnish
LET'S GET COOKING!
Over medium heat, in a large pan, heat the oil and then add the garlic and chili flakes and sauté for 2 mins or until the garlic just begins to brown.
2. Add the kale in batches and toss to coat with oil. Once all of the kale is in the pan, cover the pan with a lid and sauté for 5 mins.
3. Remove the lid, season with salt and pepper, and cook for 3 mins, or until the moisture has mostly evaporated.
4. Make sure your Bavette steak has been brought to room temp before cooking.
5. Pre-heat a cast iron skillet over medium high heat.
6. Season the meat just before you add to the pan.
7. Add some olive oil to the pan and cook over high heat turning the steak only once after a rich, golden crust has formed.
8. Reduce the heat to medium and cook for 3 – 4 minutes on each side.
9. Finish by adding a large knob of butter to the pan and baste each side.
10. Remove the steak from the pan and leave it to rest in a warm place for at least 5 minutes before slicing.