Ingredients
12 total- 2 rump or sirloin steaks (approx. 200g each), at room temp
- 2 tbsp olive oil
- 2 tbsp curry powder (mild or hot)
- 150g sliced kale
- 25g unsalted butter
- 2 garlic cloves, peeled and smashed
- 2 thyme sprigs, leaves picked
- 500ml beef stock, hot (gluten free, if required)
- 1 tbsp coconut cream
- 1 tbsp turmeric
- 1 lime, juiced
- 200g Tenderstem broccoli, steamed
Method
6 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Rub the steaks with 1 tbsp oil, followed by the curry powder; season well. Leave to marinate for 10 mins.
Step 2
For the kale, arrange the leaves on a baking tray and toss with the remaining 1 tbsp oil; season. Bake for 8 mins, or until tender and charred. Set aside.
Step 3
For the steaks, melt half the butter in a large frying pan over a medium-high heat, until foaming (add a little more if needed). Cook the steaks for 2½ mins on each side for medium-rare or until cooked to your liking, adding the remaining butter, garlic and thyme as you flip them. Remove to a plate to rest for 10 mins loosely covered.
Step 4
To deglaze, add the beef stock and turn up the heat. Leave to bubble for 5-7 mins or so, scraping up all the caramelised bits from the bottom of the pan, until the liquid has thickened and reduced by half. Pass through a sieve before serving.
Step 5
Meanwhile, bring the coconut cream, turmeric and lime juice to a boil in a pan. Remove from the heat and stir through the kale.
Step 6
Serve the steaks with the pan juices, and the creamed kale and steamed broccoli on the side.