Perfect Steak with Sautéed Kale and Roasted Almonds – Beef

BBQ Recipes, Beef

Ziegler & Brown has some delicious and healthy recipes to cook your Ziggy BBQ.

  • Prep Time:10
  • Cooking Time:10
  • Serves:4
  • 4 x 200 g grass- fed sirloin steaks (leave at room temperature for 15 minutes before cooking)
  • 3 tablespoons coconut oil
  • 3 cloves garlic, minced
  • 300g kale, stalks removed and kale leaves torn
  • 4 organic free-range eggs
  • 80g almonds, roasted and chopped
  1. Preheat barbeque to high.
  2. Coat the meat with a little coconut oil and season with sea salt and freshly cracked black pepper.
  3. Place on the grill and cook on one side for 2 minutes, or until brown, then flip the meat over and cook for another 2 minutes, or until brown and medium rare.
  4. Remove from the heat, place the meat on a tray or plate, and cover with aluminum foil. Allow the steaks to rest for 4 to 6 minutes and keep warm.
  5. Once the steaks have rested, heat the steaks by placing them back onto the grill for 1 minute on both sides.
  6. Using an optional flat hotplate over medium heat, add 1 tablespoon of oil. Crack open the eggs and cook for 2- 3 minutes or cook to your liking. Season the eggs with sea salt and freshly cracked pepper. Transfer the eggs onto a plate and set aside, keeping warm
  7. Still using the hotplate, add 1 tablespoon of oil over medium heat. Add the garlic and cook for 20 seconds until softened and fragrant. Toss through the kale and sauté for 1 minutes, then add 3 tablespoons of water and continue to cook for 3 – 4 minutes, stirring occasionally, until the kale is slightly wilted and cooked through. Toss through the almonds and season with sea salt and freshly cracked pepper.
  8. To serve, divide the kale with almonds onto 4 serving plates, top with steak and then the fried egg. Serve
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