This steak with kale chips and cherry tomato sauce is a perfect blend of hearty, crisp, and tangy flavors. Juicy, perfectly seared meat with a vibrant cherry tomato sauce, bringing a rich, slightly sweet tanginess. Crispy kale chips add a delightful crunch and a healthy touch, making this dish as elegant as it is satisfying. It’s a simple yet impressive meal that’s perfect for a cozy dinner or a special occasion. Enjoy the balance of textures and flavors in every bite!
Preparation time ⏰:
Total Time: 45 minutes
Number of Portions 🍽:
Serves 2
Ingredients:
For the steak:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- Salt and freshly ground black pepper (to taste)
- 1 tbsp olive oil or unsalted butter (for cooking)
- 2 garlic cloves (smashed)
- 2 sprigs of fresh thyme or rosemary
For the kale chips:
- 2 cups kale leaves (washed and thoroughly dried, stems removed)
- 1 tbsp olive oil
- 1/2 tsp salt
For the cherry tomato sauce:
- 1 1/2 cups cherry tomatoes
- 1 tbsp olive oil
- 1 small shallot (finely chopped)
- 1 garlic clove (minced)
- 1/4 cup red wine or vegetable stock
- 1 tsp balsamic vinegar
- Salt and pepper (to taste)
- Optional: 1/2 tsp chili flakes for heat
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 38g
Fat: 28g
Carbohydrates: 10g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the kale chips for steak:
- At the beggining preheat your oven to 375°F (190°C).
- Then place kale leaves on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with salt. Toss gently to coat evenly.
- Next spread the kale in a single layer.
- Bake for 10-15 minutes, flipping halfway through, until the edges are crispy but not burnt. Remove and set aside.
Make the cherry tomato sauce:
- Before moving on heat olive oil in a skillet over medium heat.
- Chopped shallot and minced garlic sauté for 1-2 minutes until fragrant and a little after the cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes start to break down (about 5-7 minutes).
- Deglaze the pan with red wine or vegetable stock, and let it simmer for 3-4 minutes until slightly reduced.
- Pour balsamic vinegar, stir well, and adjust seasoning with salt, pepper, and optional chili flakes. Keep warm.
Cook the steak:
- Season both sides of the meat generously with salt and pepper.
- Meanwhile heat a heavy skillet (preferably cast iron) over high heat. Later add olive oil or butter.
- Place the steaks in the hot pan and sear for 3-4 minutes on each side for medium-rare (or adjust timing for your preferred doneness).
- In the last minute, add smashed garlic and thyme/rosemary sprigs to the pan. Spoon the aromatic butter/oil over the meat for extra flavor.
- Remove the steak and let them rest for 5 minutes.
Assemble the steak:
- Place the cherry tomato sauce on the plate as a base.
- Afterward position the steak on top of the sauce.
- Finally add the crispy kale chips on the side or slightly on top for texture.
Serving Tip 💡:
Serve the meal with a robust red wine like Cabernet Sauvignon, Malbec, or Merlot. The richness of the wine complements the flavors of the red meat and the cherry tomatoes.
