I think of Dr. Seuss’s “Steak for Supper” when I make steak. Do you know that one? The boy speaks aloud of having steak every Saturday night and all of a sudden he’s being followed home by strange creatures who are hungry for the dish. I feel the kids angst imagining my steak being swiped (you’re gonna have to read it yourself to find out how it ends).
ANYWAYS….Steak. Pick any kind you like and just make sure to salt in advance. I used chuck eye (“poor mans steak!”) and as long as it is salted before hand and seared quickly, it turns out tender and delicious.
This is such a winner of a meal! The salsa is intensely flavorful with the sweet plums and peaches, peppery oregano and fresh basil. Heat it up to taste with habanero. Or leave the heat out if you’d like. You’ll still win. (But maybe try it with half the pepper to start?:) Sweet and spicy is how I like it.
The kale is wonderful raw with just a tiny bit of love. It cuts any richness from the steak and the meal all comes together in such a nourishing, bright, and filling way! I could have this for supper every Saturday night FOR sure.
Seared Steak With Peach Plum Salsa and Kale Salad
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 30 mins
- Yield: 2 servings 1x
- Category: Entree
- Cuisine: American
Description
Meal for two! Seared steak with a spicy, sweet salsa made with peaches, plums, basil and habenero served with a simple kale side salad!
Ingredients
Steak
- Chuck eye steak, 4-8 oz per person, trimmed of fat
- Kosher sea salt
Salsa
- 1 peach, diced
- 1 plum, diced
- 4 large basil leaves, sliced
- 1 sprig fresh oregano, sliced
- 1/2 to 1 habanero pepper, deseeded to taste (optional), minced
- 1 shallot, sliced
- 1 tablespoon pomegranate or apple cider vinegar
- 1/8 teaspoon kosher sea salt
Salad
- 2 cups packed kale, shredded
- 1 tablespoon extra virgin olive oil
- Pinch of Salt
- 1 teaspoon pomegranate vinegar or apple cider vinegar
- 1/2 avocado
- 2 tablespoons sunflower seeds
Instructions
- Generously salt steak(s) evenly on both sides and let sit at room temperature for 60 minutes.
- Combine peach, plum, herbs, habanero, shallot, 1 tablespoon vinegar, and 1/8 teaspoon salt in a small bowl and let sit in fridge.
- Massage kale with 1 tablespoon olive oil, pinch salt, 1 teaspoon of vinegar and top with sliced avocado and sunflower seeds
- Put cast iron skillet in oven and preheat oven to 425 F. When oven is at temp, place cast iron skillet on stove top set to medium high. Sprinkle a little sea salt on skillet.
- Pat steaks dry with paper towel and sear one side on skillet for 4 minutes. Flip and put in oven for 3-5 minutes more until done. (Internal temperature 125-135)
- Rest covered in foil for 5-10 minutes and slice against grain. Serve with salsa and salad.
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