Steak with Kale and Quick-Pickled Beetroot Recipe

Ingredients

• 1 tbsp olive oil
• 4 sirloin steaks (New York cut; about 200gm each), at room temperature
• 2 golden shallots, thinly sliced
• 150 gm curly kale (about ½ bunch), tough stalks trimmed and discarded, leaves coarsely torn
• 100 ml veal stock
• Quick-pickled beetroot
• 60 ml (¼ cup) red wine vinegar
• 50 ml red wine
• 40 gm caster sugar
• 1 golden shallot, thinly sliced
• 2 thyme sprigs, plus extra leaves to serve
• 2 beetroot (about 150gm each), thinly shaved on a mandolin, small leaves reserved
• 1 tbsp extra virgin olive oil