Now that summer’s upon us, so are light, fresh and easy suppers. I found this steak recipe years ago, God knows where, and had hand-written it into one of my tattered recipe books. The kale recipe was in the Toronto Star a couple of days ago. This healthy and easy dish literally took about 15 minutes to pull together. And just so you know – it got an enthusiastic thumbs up from all three kids to boot. Enjoy.
Spicy Grilled Steak Ingredients:
5-6 eye of round beef steaks
1/2 c. freshly squeezed lime juice
2 T. olive oil
6-8 garlic cloves, minced
1 T. paprika
1/2 t. ground cumin
1/2 t. pepper
1 t. salt
In a bowl, combine all ingredients except steak. Place meat as well as marinade mixture into a ziplock bag and marinate for at least an hour. Then pre-heat your grill to medium-high and cook steaks for one to 3 minutes per side.
Sautéed Kale Ingredients:
4 garlic cloves, minced
2 T. olive oil
8 c. kale, stems removed and thinly sliced
In a large non-stick pan over high heat, brown the garlic in the oil. Add the kale and cook, stirring for 5 minutes. Season with salt and pepper, toss and serve.
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