Cumin Steak With Kale Fennel And Feta Salad Recipes

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SKIRT STEAK WITH SALSA VERDE SALAD

Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.

Provided by Lidey Heuck

Categories     dinner, meat, salads and dressings, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13



Skirt Steak With Salsa Verde Salad image

Steps:

  • If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
  • Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
  • In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
  • Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
  • While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

1 1/2 pounds skirt steak
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1/4 cup thinly sliced scallions (about 2)
2 tablespoons capers, drained and roughly chopped
1 tablespoon minced garlic (about 2 large cloves)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/4 cup toasted pine nuts
2 romaine hearts
1/2 cup crumbled feta cheese (about 3 ounces)

CUMIN STEAK WITH KALE, FENNEL AND FETA SALAD

Want a juicy steak dinner on the fly? Skirt steak is fast, flavorful and forgiving. With a searing-hot grill and a quick marinade (30 minutes does the trick), you can yield a deeply charred, flavor-packed crust with a tender inside. Make sure not to overcook this; medium to medium-rare is ideal. The equally fast side of shaved kale, fennel and crumbled feta is a willing accompaniment to any steak dinner, and just as at home with a pork tenderloin or chops. Raisins, a subtle addition, add a bit of natural sweetness, but skip them if you're raisin-averse.

Provided by Sarah Copeland

Categories     dinner, weekday, weeknight, steaks and chops, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11



Cumin Steak With Kale, Fennel and Feta Salad image

Steps:

  • Pat steak dry with paper towels and place in a resealable bag or large bowl with 3/4 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic and cumin. Toss to coat and set aside for at least 30 minutes or refrigerate up to overnight.
  • Meanwhile, make the salad: Whisk together the remaining lemon juice and olive oil. Add the kale and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper, and massage the dressing into the kale to soften it. Add the fennel, feta and raisins, if using, and toss vigorously until evenly mixed.
  • Light the grill or heat the broiler. Remove the steak from the marinade and let the excess drip off. (A dry steak yields a better, crisper sear.) Grill the meat until seared and cooked to taste, 3 to 5 minutes per side for medium-rare to medium, or broil until charred, 2 to 5 minutes per side.
  • Let the meat rest for 5 minutes before slicing against the grain and serving, with the salad alongside.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 725 milligrams, Sugar 5 grams, TransFat 1 gram

1 1/4 pounds skirt steak
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
4 tablespoons lemon juice (from 2 lemons)
5 tablespoons extra-virgin olive oil
1 garlic clove, chopped or pressed
1 1/2 teaspoons ground cumin
1 small bunch lacinato kale, stemmed, ribbed and thinly sliced (about 10 cups or 10 ounces)
1 small head fennel (or 1/2 a large head), thinly sliced (about 8 ounces)
6 ounces feta cheese, crumbled
1/3 cup raisins (optional)

KALE AND FETA SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 7



Kale and Feta Salad image

Steps:

  • 1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
  • 2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.

1/2 cup pumpkin seeds
2 bunches black kale, washed and roughly chopped into bite-size pieces (about 8 cups)
8 ounces feta, crumbled
1 small red onion, sliced
1/2 cup olive oil
Zest of 1 lemon and 1 tablespoon juice
Salt and freshly ground pepper

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