Pan-Seared Steak with Kale and Creamy White-colored Beans

 

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1 1/4 pounds (567 grams) hanger steak 3/4 teaspoon (3.7 ml) sea salt 1/2 teaspoon (2.5 ml) coarsely ground black pepper 4 teaspoons (20 ml) olive oil, divided 2 medium garlic cloves, finely chopped 1 tablespoon (15 ml) fresh rosemary, chopped 1 (6-ounce or 170 ml) package baby kale leaves. The kale and bean salad in this dish will be a pleasant surprise for even the biggest steak lovers. Pan Seared Steak with Creamy White Beans.

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Pan Seared Steak with Creamy White Beans The kale and bean salad in this dish will be a pleasant surprise for even the biggest steak lovers. The post Pan Seared Steak with Creamy White Beansappeared first on Under Armour. Heat oven to 425° F. Heat a large ovenproof skillet over high heat. Season the steak with 1/2 teaspoon each salt and pepper.

Step 2 Add 2 tablespoons of the oil to the skillet. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft. Stir in the drained, rinsed beans, the balsamic vinegar, and the salt. Lay the tomato slices.

1 bunch kale, stemmed, chopped. 3 tablespoons olive or vegetable oil. 1 onion, finely diced. 1/3 cup heavy cream.

1/2 cup White Bean Puree, recipe follows. 6 ounces cream cheese. 4 ounces Parmesan. Kale and Beans Heat a cast-iron skillet over medium-high heat and brush with olive oil. Season the tuna with salt and pepper and cook until the bottom is lightly seared, 3 minutes.

Turn and sear until just cooked through but still pink in the middle, 2-3 minutes longer. Creamy white beans are then tossed with olive oil, chopped garlic, salt and pepper. Both kale and beans rest for 15 minutes, creating some time to preheat the oven and prep other toppings.

Once the beans and greens are ready, the pizza stacks up as follows: Pizza dough (from a local pizzeria) drizzled with olive oil. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

Divide bean mixture among 4 shallow bowls; nestle 1 fillet into each bowl. Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper.

Coo.

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Add the beans, kale, and pasta; cook until pasta is al dente and kale is tender, about 10 minutes.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
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Add the kale, salt, and 1½ cups water, cover, bring to a boil, and cook over medium-high heat for 8 to 10 minutes.

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When the steak is done, add the vegetables back into the skillet, add the beans and spices, stir to mix, and cook over low heat for several minutes until warm.

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Continue simmering until the potatoes are cooked through and the kale is tender, about

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I substituted cauliflower for the potatoes and swapped out the kale for spinach, although you could certainly make it with kale.

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Add the garlic, kale, and beans and cook for 3 minutes, or until the kale is wilted.

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Add the kale and black and Urfa peppers and cook until the kale is tender, another 5 minutes.

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Stir in kale, salt, and pepper (and thyme); cook over medium heat for 6 minutes.

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Ribbons of cooked kale add a nutritious punch to a plate of black beans and rice, and you can stir cooked, chopped collard greens or spinach into a pot of lentil soup.

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Add the kale and beans, and simmer for 1 more minute.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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17 comments

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  • Quick and good time for a good time and a fun day for the day I get the time I have to get e q1 was a day for the first to get the time to get the good time and get the first day of this day and get to know you good day for a time and

  • You’re such a GREAT DAD! Now look where your Lovely Daughter is with her cooking. She’s GENIUS! (Watch out DAAaaaad!, lol) I love your videos anyway but honestly Gordon, seeing you bring your children in to cooking, plus the shows you do with kids, makes me respect you so much, no matter what else you do or how mean you get with clueless people, you’re careful not to beat the kids down when they’re trying so hard to be above and beyond the expectations of children. God Bless You Gordon and your Family. Big Hugs, Much Love and Gratitude!

  • ramsy i new who you are you r 53 1966 November 8 you have 4 children 1 is 19 2001 November 1 and 21 1993 November she called me her name is magen ramsy and all of ur kids last name is ramsy im comeing i now ur address i cant say it say goodbye ramsy���������� were called the boston robs

  • I made this with Angus steak thin sliced, broccoli and cauliflower rice. So delicious ��I don’t know how to share a picture but thanks so much!!!

  • I don’t have soy sauce but i really want this so bad, so i make it, and the soy sauce i replace with sweet soy sauce, and this sooo delicious, yummy!!! My husband eat so much�� perfect for simple diet recipe, thank you seonkyoung ❤️

  • Ok, so it took me a second to realize she said grammar ( 5:07). I thought she said “acting like I didn’t make a mistake on my grandma”….and I’m like, her grandma, what? ��

  • That’s sweet. Just hope in ten years or so they do not tell him to f**k off when he asks if they want to be a master cook like him.

  • Excellent You!!! I have a request. A friend of mine a long time ago went from usa to Thailand. He raved about (Mango Sticky Rice). Even though your from Korea can you make Mango Sticky Rice, for us please???��������������

  • YUMMMM MORE FOOD!!! SO NICE! Love a yummy dish! Appreciate how simple your recipes are too! Can’t go wrong with Beans, Mushroom and Steak!!! <3

  • Tilly will be a fantastic chef like her dad someday! I can see the sheer excitement in her when she enters the kitchen. So adorable she is!! U are simply the greatest Gordon Ramsey. Love all your family videos!Awesome indeed,

  • Great dish, I always like mushrooms and steak, Rosemary is a classic too. Nice bed of beans for those steaks. Have a great weekend!

  • Anyone ever notice Gordon always says “x… but more importantly… y”
    Bet you can’t find a single vid of his where he doesn’t say it

  • I have been cooking salmon for years and did not realize how that little trick of slicing into the meat before cooking could really help bring in more flavor in the fish and lessen my cooking time! How helpful!

  • I am absolutely in love with this recipe! I come back again and again, I love every step of it and how the girls have fun at the kitchen with dad.

  • Have to say the tri tip is not the most tender piece of meat, but the one you used here was beautifully marbled. Tri tip has great flavor which can be used in so many other dishes. Looks like you didn’t over cook the meat either. Your decision to cook the garlic quickly after you had added the meat back into the skillet is essential to not burning it and giving the dish that horrible flavor when garlic is over cooked. I’ve watched too many cooking shows where they add the garlic first and it’s burned by the time all the other ingredients are finished cooking. Great recipe and look forward to making it myself.

  • Gordon Ramsay is obviously alot more chill than me, because my first thoughts when she stepped on that pot was “get your dirty feet off there, people cook with that”
    He’s alot more chill than me

  • Did he cook the potato before smashing them on the chipboard?
    I tried to smash with my bodyweight,end up with a bruise hand and a perfectly fine potato