Subj : BH&G 2861
To   : ALL
From : DAVE DRUM
Date : Sun May 30 2021 13:36:00

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
 
MMMMM

.... "You'll never change your life until you change your choices" Nishan Panwar
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