Beef with Kale and Capers.

Another Italianesque delight inspired by another Cuisine magazine recipe, this time from issue 117 page 98; the Cuisine recipe stated cavolo nero, but I have used kale, which is near enough the same thing. Provided you use a good tender steak like sirloin or even fillet this should only take a few minutes cooking time. Best served with a cannellini and fennel purée on hot plates.

Ingredients.

¼ cup olive oil.

250g very lean, tender steak, sliced very thin.

3 cloves garlic, peeled, chopped.

Freshly ground black pepper to taste.

½ cup red wine.

4 large kale leaves, centre rib removed, chopped.

1 cup broccoli florets.

½ cup red capsicum, seeded, cored and julienne sliced.

2 tsp capers.

Salt to taste.

Good squeeze lemon juice.

Method.

Heat the oil in a sauté pan over a hot flame. Stir fry the meat until done to taste and add the garlic and pepper, then add the wine and deglaze the pan. Allow the liquor to reduce then add the kale, broccoli, capsicum and capers. Stir fry until the kale is soft, salt to taste and squeeze over the lemon juice. Serve immediately on hot plates with cannellini and fennel purée.

Serves: 2.

 

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