Dry-Rubbed-Steak-keto22

Dry-rubbed steak, avocado sauce and kale chips

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This is a dish to pull out when you’re entertaining guests and you want to serve them something impressive, tasty and balanced. Or, perhaps you’ve just got that deep craving for a hearty dish which hits all the bases of meaty, creamy and crunchy. It’s a take on the classic “steak and chips”, with kale chips in place of our starchy friends (or foes?).

Ingredients:

Steak and dry rub:

Mushroom sauce:

Kale chips:

How to make:

Get the kale chips in the oven:

  1. Preheat the oven to 300 degrees Fahrenheit
  2. Line a baking tray with baking paper
  3. Make sure your kale pieces have the woody stalks cut out
  4. Lay the kale in one layer over the baking paper
  5. Spray with oil spray and sprinkle with sea salt
  6. Pop the tray into the oven and leave to cook
  7. Do remember to check on the kale every 5 minutes just to ensure it’s not overcooking and becoming burnt, bitter or overly brittle. Some ovens are hotter than others (mine is annoyingly cold) and take far less cooking time
  8. Hopefully their cooking completion will coincide with the mushroom sauce and steak completion, but if they’re ready before, just pop a tea towel over them and leave aside

Make the mushroom sauce:

  1. Drizzle the olive oil into a saucepan or deep-sided skillet over a medium heat
  2. Add the garlic and mushrooms and stir as they soften together. We want the mushrooms to release their moisture and become soft as opposed to spongey, it will take a few minutes
  3. Add the cream, salt and pepper and stir to combine
  4. Reduce the heat to a low simmer and allow it to thicken up as you cook the steaks
  5. If the sauce is finished before you’re ready to use it, it might thicken a little too much if left to cool. No worries, simply stir in a dash of water and reheat until hot and the consistency you prefer

Cook the steaks:

  1. Make sure your steaks have been left out on the bench (covered) until they reach room temperature. Cold steaks straight from the fridge are more likely to stick to the pan, and they become tough and dry when cooked.
  2. In a small bowl, combine the chili, paprika, cumin, salt and pepper
  3. Place a skillet onto a high heat and drizzle the oil onto the surface, give it a quick spread with a paper towel if you like
  4. As the skillet heats up, rub the steaks with your dry rub mixture until all are coated
  5. Cook the steaks on both sides on your hot, oiled skillet to your preferred doneness (watch out for spatters, the worst part of cooking meat on the stove!)
  6. Serve with a generous dollop of mushroom sauce over the top, and a side of kale chips

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