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Beef Steaks with Lemon White Bean Purée and Sautéed Kale
40 min4 servingsMedium
Ingredients
- 640 gbeef sirloin steaks, about 2.5 cm thick
- 480 gcanned white beans, drained and rinsed
- 250 gcurly kale, tough stems removed and roughly chopped
- 80 gshallot, finely chopped
- 12 ggarlic, divided in half
- 35 mlolive oil
- 1 kuslemon, preferably unwaxed
- 150 mlwater
- 120 mllow-sodium beef stock
- 10 gDijon mustard
- 15 mlred wine vinegar
- 4 gfresh thyme, leaves picked
- 5 gsalt
- 1 gblack pepper, freshly ground
Instructions
- 1
Prepare the steaks and ingredients
Take the steaks out of the refrigerator about 15 minutes before cooking and pat them thoroughly dry. Season both sides with 3 g of salt and half of the black pepper. Zest the lemon and squeeze out about 20 ml of juice.
- 2
Cook the bean purée
Put the drained beans, 100 ml of water, 10 ml of olive oil, half of the garlic, the lemon zest, and 10 ml of lemon juice in a small saucepan. Heat over low heat for 5–7 minutes, until the beans are hot and tender. Add 1 g of salt, then roughly mash the beans; if the purée is too thick, stir in a little of the measured 50 ml of water set aside for the kale.
- 3
Soften the kale
Heat 10 ml of olive oil in a large skillet over medium-high heat. Add the kale and the remaining half of the garlic, season with 1 g of salt, and sauté, stirring, for 2 minutes. Pour in the remaining 50 ml of water, cover the skillet, and steam for 3–4 minutes, until the kale is tender but still retains its vibrant color. Uncover and let any remaining water evaporate.
- 4
Sear the steaks
Set the kale aside in a warm place. Wipe out the skillet and heat it over high heat until very hot. Add the remaining 15 ml of olive oil and sear the steaks in batches of two so the skillet is not overcrowded: about 2–3 minutes on each side, briefly searing the edges as well. For medium doneness, bring the center of the meat to 56–58 °C. Transfer the steaks to a plate and let them rest for 6–7 minutes.
- 5
Finish the pan sauce
Reduce the heat to medium. Add the shallot and thyme to the skillet used for the steaks, sauté for 2 minutes, and loosen any browned bits from the bottom. Pour in the stock and vinegar, add the remaining black pepper, and cook for 3–4 minutes, until the liquid has reduced slightly. Remove from the heat and stir in the mustard and the remaining 10 ml of lemon juice.
- 6
Serve
Divide the bean purée among four plates and arrange the kale alongside it. Slice the steaks across the grain, divide them among the plates, and spoon over the pan sauce. Serve immediately while the meat is warm and the steak’s exterior is still crisp.