The Great Summer Steaks with Kale Salad and Minty Salsa Verde

The Great Summer Steaks with Salsa Verde

The Steaks

A few minute steaks – rubbed in olive oil and salt and pepper

A few large kale leaves from the garden, chopped thinly. (I use a Zimbabwean variety called Mustard Rape)

Spring onions, chopped (including a few ends)

Garlic, chopped fine

Squeeze of half a lemon

 

1 cup fresh coriander
1 cup fresh mint leaves
½ an onion
Zest and juice of 1/2 a large lemon
1 tbsp grape wine vinegar
Pinch of cracked black pepper
2 tbsp olive oil

The Kale Salad

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Make the kale salad first to give it time to relax in the fridge before serving.

Take the washed garden fresh leaves and cut into thin pieces, drizzle with olive oil and chopped garlic, as well as a few chopped spring onions and chop a few of the ends as well. Toss everything up for a bit in the bowl, then place into fridge.

The Salsa Verde

In a liquidizer place all the herbs, the lemon, roughly chopped onion, vinegar, olive oil and vinegar. Dice up on pulse mode for a short while and set the sauce aside.

The Meat

Preheat a griddle pan. Make sure the steaks are room temperature, they should take a maximum of 4 minutes per side to cook. Smear both sides of your steaks with olive oil, then season with salt and pepper. When the steaks are perfectly cooked to your liking, move them to a cutting board to rest for a few minutes and save any resting juices.

Presentation

Now scatter the chilled rape salad over your chosen serving platter and place steaks across, finish with a few tablespoons of salsa verde and scatter over any remaining fresh herbs. Garnish with a sprig of mint.

Yum!

Gluten Free and tasty. Mission accomplished!

The Great Healthy Kale Solution

I’ve just started be a health freak, and watching my diet. And one of the recommended things to eat being O blood type is kale. As it turns out this stuff is already growing in my garden, what a bonus. I found this recipe and voila, I now eat this side dish every day with my dinner. A great source of nutrients and vitamins, so try it.

Kale

Kale

Kale Kale

Kickin’ Kale:

INGREDIENTS:

  • 1 large bunch of curly kale
  • 2 or 3 lemons
  • 1/2 cup olive oil
  • 1 teaspoon sea salt
  • 4 small or 3 large cloves of garlic (peeled, smashed and chopped)
  • 1/2 to 1 purple onion, sliced very fine

Method:

  1. Wash and ‘spin’ dry the curly kale.
  2. Remove the stems.
  3. Stack the leaves on top of each other and slice them horizontally into fine strips
  4. Place the strips into a glass or porcelain bowl
  5. Juice the lemons.
  6. Peel and cut the garlic cloves into chunks.
  7. Put the olive oil, lemon, garlic, and salt into the blender and combine on high to make a frothy liquid.
  8. Pour 1/2 the liquid over the top of the kale.
  9. Mix well with salad utensils.
  10. Pour the remaining liquid over the kale and keep turning and mixing with the salad utensils.
  11. Let the mixture sit for at least 2 hours before you eat it as the lemon and olive oil will ‘cure’ the kale so that it becomes much softer and more edible.
  12. Garnish with as many of the onion slices as you like.