Careme

Ingredients

• Choice Flat Iron Beef Steak ~1 lb (or 10–12 oz if you prefer lighter) $11.99 (sale)
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 1 lb (use about 3/4 lb) $2.99
• Organic Lacinato Kale (or Organic Purple Kale) 1 bunch $2.99
• Organic Jumbo Sweet Onion 1/2 large onion $2.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Pantry: Dijon mustard 1 1/2 tbsp
• Pantry: Worcestershire sauce or soy sauce 1 tsp
• Pantry: butter 1 tbsp
• Pantry: olive oil 2–3 tbsp
• Pantry: black pepper (coarsely ground) 1–2 tsp
• Pantry: salt to taste
• Pantry: vinegar (red wine or balsamic) 1–2 tsp
• Pantry: water or beef broth 1/3 cup

Instructions

1. Prep: Heat oven to 425°F. Pat steak dry; season generously with salt and lots of coarse black pepper. Trim kale stems and slice leaves. Slice onion thin. Smash/mince garlic.
2. Roast carrots (oven): Toss baby carrots with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan until browned and tender, 20–25 min, shaking once halfway.
3. Sear steak (stove): Heat a heavy skillet over medium-high until very hot. Add 1 tbsp oil, then steak. Sear 3–5 min per side (depending on thickness) to medium-rare (125–130°F). Transfer steak to a plate to rest at least 5–10 min.
4. Sauté kale (stove): In the same skillet over medium, add a touch more oil if dry. Add onion with a pinch of salt; cook 3–4 min. Add garlic 30 sec, then kale with a splash of water. Toss until wilted and tender, 3–5 min. Move kale to a serving platter.
5. Make peppery Dijon pan sauce: Return skillet to medium. Add 1/3 cup water (or broth) and scrape up browned bits. Whisk in Dijon, Worcestershire (or soy), vinegar, and 1 tbsp butter. Simmer 1–2 min until glossy. Taste and adjust salt/pepper.
6. Serve: Slice steak against the grain. Plate with roasted carrots and sautéed kale. Spoon pan sauce over steak.