MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Miso Marinated Steak & Sauteed Kale
Categories: Beef, Wine, Greens, Vegetables
Yield: 4 Servings

2 (12 oz ea) boneless rib eye
- steaks; 1 1/2" - 2" thick,
- trimmed
1 c Sake
2 tb White miso
2 tb Rice wine vinegar
2 tb Honey

MMMMM------------------------SAUTEED KALE-----------------------------
1 tb Olive oil
1 cl Garlic; minced
1 sm Bunch kale; ribs, stems
- removed, into bite-sized
- pieces
1 1/2 c Cherry, grape, or pear
- tomatoes; halved
1/2 ts Salt
1/4 ts Pepper
1/2 c Thin sliced red onion

In a large bowl, whisk together sake, white miso, rice
wine vinegar, and honey. Pour mixture into a large,
resealable plastic bag along with the skirt steak. Seal
bag and refrigerate 6 hours or up to overnight, turning
occasionally.

When the steak is done marinating, remove steak from
marinade, discarding marinade. Place steak on preheated
grill over medium heat, about 8-10 minutes for medium rare
doneness, turning once. Allow steak to rest at least 5
minutes before slicing.

While steak is resting, prepare the sauteed kale. In a
large skillet heat olive oil over medium-high heat. Add
garlic and stir until fragrant. Add kale, tomatoes, salt,
and pepper. Saute 1 to 2 minutes, or until kale just
starts to wilt. Remove from heat. Thinly slice steak
diagonally across the grain. In a large salad bowl, toss
together kale mixture and onion. Fan out sliced steak over
the salad and serve immediately.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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