|2 servings||calories per servings 595||protein serving 28 g||carbs per serving 37 g||total fat per serving 39 g|
A perfectly cooked steak, garnished with creamy mushrooms and shallots, is a classic combination. You won’t believe how easy this recipe is to prepare. To accompany the steaks, you’ll have a crunchy kale salad with apple and honey that is fun to make – you squish the chopped kale with the dressing to tenderize it and soften the flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||39 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||17 g|
|Total Carbohydrates||37 g|
|Dietary Fiber||7 g|
Prepare your mise en place: Remove stalks from kale and chop them finely; slice kale leaves as thinly as you can. Cut apples into small dice (1/4-inch cubes). Peel and thinly slice shallots. Pick and chop thyme leaves. Remove any woody/tough stems from the mixed mushrooms and discard; thinly slice trimmed mushrooms.
Season hanger steak with 1/2 teaspoon PeachDish salt, then rub with 1 tablespoon olive oil.
In a mixing bowl combine kale stems and leaves, 1/4 teaspoon PeachDish salt, remaining 2 tablespoons olive oil, 2 tablespoons cider vinegar, honey, and several turns of pepper from your pepper mill. Squeeze, squish and press the kale while mixing to combine; your goal is to crush the kale and mix the resulting liquid with the dressing ingredients. When the kale is well crushed, gently mix in apple.
Place a sauté pan over medium heat; add butter. When butter is melted add sliced shallots, and cook while stirring 2-3 minutes, or until shallots just start to become translucent. Reduce heat to low, and add thyme, remaining 1/4 teaspoon PeachDish salt, remaining 1 tablespoon cider vinegar and mixed mushrooms. Continue to cook while stirring 8-10 minutes, or until the mushrooms are very soft and fully cooked. Stir in 1/4 cup water. Remove from heat, and stir in half & half. Taste and adjust seasoning as desired.
While the mushrooms and shallots cook, prepare your steak. Arrange steak on a broiler pan or a roasting pan (preferably with a rack). For rare to medium rare: Broil steak 3 minutes, turn over, and broil 3-4 minutes more. Add a little more time per side if you prefer your meat cooked more.
Remove steak from oven, and allow to rest at least 10 minutes before slicing. Cut against the grain into 1/4-inch-thick slices. Add any resting/carving juices from the steaks to the mushrooms and shallots, and stir to combine. Divide steak between 2 plates and top with mushroom mixture. Serve kale salad on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...