Recipe of the Week: Steak Strips and Potatoes w/ Kale


For the steak:

1/2 steak (or a whole one, if you want a larger portion)
1 garlic clove
1/3 large onion
5-7 grape tomatoes
1 chipotle pepper

Heat up your choice of oil in a medium skillet. Dice the garlic and sauté. Slice the onion into thin strips, and cut the grape tomatoes in half, then caramelize the onions and tomatoes.

Slice the steak into thin strips. Once you see the onions and tomatoes start to brown, add the steak to the skillet. Dice the chipotle and add. Cover the skillet and cook on medium heat for about 20 min. After 10 min., add a dash of red wine.

For the potatoes:

3 small red potatoes
2-3 inches of pork belly
1-2 garlic cloves
1/3 large onion
kale
salt and pepper to taste

Cut the potatoes into quarters and boil them in a small pot. When the potatoes are soft, turn off the heat and mash them.

Dice the garlic and sauté in a large skillet. Slice the onion into thin strips and caramelize.  Slice the pork belly and sauté.  Chop the kale and cook until it wilts, then add the mashed potatoes to the skillet and mix the ingredients thoroughly. Add as much salt and pepper as you like.

Place the mashed potatoes with kale on a plate and shape into a round platform (see photo), then place the steak strips on top. Pour yourself a glass of red wine, and you’re good. Serves 1.

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