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
Scale
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.