Dinner Jun 24, 2023
Note: Steak was sous vide the night before and refrigerated. I have no real measurements for some ingredients because sometimes you just know what you need and can measure with your eyes.
Marinated Kale
Ingredients:
Kale (enough for two people)
Vegetable Oil
To Taste:
Fine Sea Salt Pepper
White Wine Vinegar
Directions:
Cut out the kale stems and then rinse and spin (salad spinner) the leaves
Cut leaves into bit sized pieces and place in a large mixing bowl
Drizzle some vegetable oil and season with salt and pepper to taste
Roughly mix the kale to get it evenly coated, squeezing/massaging it to help soften it
Cover the bowl with a towel and let sit at room temperature for 20-30 minutes till darker in color and softer in texture
Ingredients:
½ cup milk
100g blue cheese
120g Labna yogurt (plain greek yogurt works too)
120g Mayonnaise
¼ cup chopped fresh dill
To Taste:
Fine Sea Salt Pepper
White Wine Vinegar (optional)
Directions:
Pour milk into a liquid measuring cup, then set on kitchen scale, and zero out
Measure blue cheese, yogurt, and mayonnaise by slowly adding to the measuring cup one by one
Add the dill and season to taste with salt and pepper
Mix together and taste (I used Kewpie mayo and thought it was too sweet, so I added about a ¼ teaspoon of vinegar to counter it)
Salad
Ingredients:
Steak (sous vide and refergerated)
Worcestershire Sauce
Vegetable Oil
Cherry Tomatoes, halved
Marinated Kale
Blue Cheese Dressing
Directions:
Heat up a skillet and add oil once hot
Meanwhile, season steak with worcestershire sauce
Sear the steak [it was in the skillet long enough to warm it a little, but not long enough to get hot, because I didn't want the kale getting warm] and then remove from pan
Slice when cool enough to handle
Toss blue cheese dressing into kale
Plate kale and top with steak, tomatoes, and more dressing if desired
Final Notes:
It needed some type of crunchy texture. Luke wanted to add some sort of seed to it, like pine nuts or sunflower seeds. I think I would have preferred a different lettuce base (like romaine) or mixing in another lettuce (like shaving some of the green cabbage that was currently in the fridge and adding that to the kale).
Dressing was good, would make again.
If I were going to make this for someone other than Luke and I, I might consider blotting some oil off the kale. Or using less and letting it marinade for longer, or something. The blue cheese dressing didn't coat the kale nicely because it was already coated with oil. But I still like marinading kale beforehand to soften it.
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