Lunch: Steakhouse Steaks with Creamy Kale

Recipe by Marian Cooper Cairns Get a handle on weeknight dinner with this one-dish wonder.

This recipe includes fertility superfoods such as:

Kale, Lemon

Health and fertility benefits of Steakhouse Steaks with Creamy Kale

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 (3/4-to 1-inch-thick) strip steaks
1 tbsp. Montreal Steak Seasoning
2 tsp. canola oil
1 small onion, chopped
2 bunches curly kale, stems discarded and leaves chopped
2 garlic cloves, minced
3 oz. cream cheese, cut up
1/2 c. half-and-half
2 tsp. fresh lemon juice
1/8 to 1/4 tsp. red pepper flakes
Toasted bread, for serving

Instructions

Let steaks stand at room temperature for 20 minutes. Season steaks with steak seasoning and salt. heat oil in a 12-inch cast-iron skillet over medium-high heat. Cook until the internal temperature reaches 130 degrees F (medium rare), 4 to 5 minutes per side. Remove to a cutting board and allow to rest 5 minutes before slicing; reserve skillet.
Add onion to skillet and cook, stirring, until tender, 2 to 4 minutes. Add kale (in batches) and garlic and cook stirring, until kale is just wilted, 4 to 6 minutes. Reduce heat to low and stir in cream cheese and half-and-half until melted and creamy. Stir in lemon juice and pepper flakes. Season with salt.
Serve steak with creamy kale and bread.

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