By Owen Foster and Jason Pleym
Two Rivers Specialty Meats
Great grilling is simply sourcing high quality meat and veggies and allowing the charcoal to do the work. Gas grills will work but do not lend any of the smokey depth that charcoal does. This Steak and Kale combination sounds simple but if care is taken in every step -from sourcing the meat to feeling the coarseness of the salt between your fingers as you season it- you will enjoy a sublime summer dinner.
Ingredients:
– 4 pieces of 6oz Natural Beef Flat Iron (a good butcher is key here!)
– Kosher Salt and a Black Pepper Mill
– 1 Tbsp Unsalted Butter
– One Charcoal Barbeque with 1 kg Kingsford Charcoal
– Wire rack and tray (baking trays are great)
-1 bunch green Kale, torn into large leaves, discard the stems
-1 lemon
-Extra Virgin Olive Oil
-Medium size mixing bowl
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Method:
1. Take your steaks out of the cooler and allow them to lose their chill at room temperature.
2. Light your charcoal fire in the BBQ, allow to slowly gain heat for 15 minutes
3. When the grill is hot and stable and the meat is no longer cold, season your steaks with salt and pepper.
4. Grill the steaks for a couple minutes before turning them 45 degrees and continuing to grill the first side for another minute. Flip and repeat until your steaks are done just under your liking… they will continue to cook after you remove them to a clean wire rack in a warm space.
5. Rub the steaks with butter and allow to rest for 3-5 minutes before carving.
6. Serve with Kale that you can grill on the charcoal grill until smokey and tender. Transfer the cooked Kale to the mixing bowl, season the Kale with lemon juice, extra virgin olive oil, salt and pepper, mix well.
7. Carve the steak across the grain into 8 thin slices and plate with its collected juices from the tray and some Kale. Add cracked pepper and a pinch of salt to the sliced steak.
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