Steak Salad with Brussel Sprouts and Kale Almonds and Pecorino Ingredients: Beef Brussels sprouts Kale Almonds Pecorino cheese Lemon (For best results, read recipe fully before beginning.) 1) Prepare ingredients: - Wash and dry the fresh produce. - Trim and discard a thin slice from base of Brussels sprouts. Halve lengthwise, lay the halves flat on cutting board, and slice as thinly as you can. - Strip leaves from stems and stack. Roll up tightly, then slice very thinly (you’ll be left with thin strips of leaves). - Quarter and de-seed the lemon. - Finely grate the pecorino.
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2) Toast almonds: - Heat 2 teaspoons oil in a small saute pan over medium-high until hot. Add almonds and cook, stirring occasionally, until browned and fragrant. Be careful not to burn. Transfer to cutting board. When still warm, but cool enough to handle, roughly chop. Wipe out pan and return to high heat. 3) Cook steak: - Add 2 teaspoons olive oil to pan. When just beginning to very lightly smoke, add beef and cook undisturbed until browned on one side, 2 to 3 minutes. Turn pieces or shake to re-distribute and continue cooking until beef is browned and just barely cooked through, about 2 minutes more. Transfer to a plate to rest for 2 minutes while you dress the salad. 4) Dress salad: - Put prepped Brussels sprouts and kale in a large mixing bowl and dress with olive oil, salt, pepper, and the juice of the lemon wedges (to taste). Use your hands, and don’t be too delicate when dressing; these particular greens benefit from a good handling, which will help to tenderize them. - Add grated pecorino and toss to combine. - Divide salad between 2 dishes and top with seared beef. Enjoy!