Half-Salted Steaks With Kale-Caper Sauce Recipe - Los Angeles Times

Name: Half-Salted Steaks With Kale-Caper Sauce Recipe - Los Angeles Times
Ingredients: 2 boneless New York strip or rib-eye steaks, cut 1 inch thick (10 to 14 ounces each); Vegetable oil or any other neutral-flavored oil, for brushing; Kosher salt; 8 small cavolo nero or regular kale leaves (1 1/2 to 2 ounces), ribs removed; 2 garlic clove, finely chopped; 2 tablespoons Worcestershire sauce or low-sodium soy sauce; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 2 tablespoons capers, drained; Flaky sea salt (optional)

www.latimes.com

Expertly-cooked steaks are seasoned with a homemade, umami-packed green sauce made with kale and capers in this hearty main dish recipe.

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Ingredients

2 boneless New York strip or rib-eye steaks, cut 1 inch thick (10 to 14 ounces each)
Vegetable oil or any other neutral-flavored oil, for brushing
Kosher salt
8 small cavolo nero or regular kale leaves (1 1/2 to 2 ounces), ribs removed
2 garlic clove, finely chopped
2 tablespoons Worcestershire sauce or low-sodium soy sauce
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons capers, drained
Flaky sea salt (optional)