Steak with Kale and Quick-Pickled Beetroot Recipe

Name: 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

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for steak with kale and quick-pickled beetroot.

View full recipe on www.gourmettraveller.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.gourmettraveller.com.au.

Share this recipe:

Cooking tools:

Saucepan
Skillet
Oven
Baking sheet
Colander
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Plate

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