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Skillet Steak and Wilted Kale


From Southern Living September 2015

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Rate this recipe 4.8/5 (4 Votes)


  • 1 bunch kale, stems removed
  • 2 (3/4-inch-thick) beef strip steaks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large sweet onion, such as Vidalia, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey


Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

Preheat oven to 425. Chop kale. Sprinkle steaks with salt and pepper. Cook steaks in hot oil in a large skillet over medium-high heat 3 minutes on each side. Place on a wire rack in a jelly-roll pan, and bake 6 minutes.

Meanwhile, wipe skillet clean and melt butter over medium-high heat. Add onion, and saute 5 minutes or until tender.

Remove steaks from oven, and loosely cover with foil to keep warm. Add kale to onion mixture, and cook, stirring constantly, 5 minutes or until kale is wilted. Stir in vinegar and honey; season with salt and pepper. Serve with sliced steak.

Place peeled garlic clove on cutting board; smash garlic, using flat side of knife, to make a paste. Whisk together garlic, yogurt, next 3 ingredients, and remaining ½ teaspoon salt. Serve yogurt mixture with fried pumpkin and sage leaves.

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