An easy dinner when you don’t have much time. Balsamic vinegar is heated and reduced to flavor both the steak and baby kale greens.
- Yield: 4 Servings
- 2 rib eye or New York strip steaks (about ½ pound each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil, plus more for steak
- ½ cup balsamic vinegar
- 2 teaspoons pure maple syrup
- 6 cups baby kale (stemmed, rinsed, and dried)
- 2 tomatoes, diced, or 1 pint cherry tomatoes, halved
How to Make It
- Heat a grill, grill pan, or regular thick-bottomed skillet, such as cast-iron, over high heat. Season the steaks with salt and pepper on both sides. Heat a film of olive oil and sear the steaks on high heat for 2 to 3 minutes. Lower the heat to medium and cook for another 2 minutes, until a nice crust forms. Use a pair of tongs to turn the steaks over, then repeat the process. When the steaks are done (125° to 130°F for medium rare), let them rest for at least 5 minutes before slicing.
- While steaks are being cooked, bring the balsamic vinegar to a boil in a small saucepan. Add the maple syrup and simmer, uncovered, until thickened and reduced to ¼ to ⅓ cup, 6 to 7 minutes.
- Place the kale and tomatoes on a platter. Drizzle the 1 tablespoon of olive oil and sprinkle a pinch of salt over the vegetables and mix gently with tongs. Slice the steaks and place on top. Drizzle the steaks and kale with the desired amount of the vinegar mixture hot off the stove. (You will probably have some of the mixture left over.) Season with some additional black pepper, if desired.