Time: 55 min.
Complexity: easily
Servings: 4

The refreshing flavor and aroma of this green sauce perfectly complement the rich flavor of grilled beef steak. The sauce is made in a blender using mint and kale. Simply blend the fresh herbs with garlic, wine vinegar, and olive oil, let it steep for a few minutes, and serve with the meat.

Ingredients:

Sauce

• 2-4 tablespoons red wine vinegar
• 3 cloves of garlic
• 1 bunch of fresh mint (1 handful)
• 1 bunch kale (3 handfuls)
• Half a small red onion
• 1/3 - 0.5 cup olive oil

Steaks

• 4 T-bone steaks, 2.5 cm thick.
• Olive oil to drizzle

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, leafy cabbage, mint, garlic, wine vinegar

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Preparation:

Step 1
• Sauce:
  
  In a food processor, combine the red wine vinegar, garlic, mint, cabbage, red onion, and a pinch of salt and black pepper. Process briefly, then slowly add the olive oil and blend until a thick sauce forms.
Step 2
• Let the sauce sit at room temperature for about 30 minutes before serving.
Step 3
• Steaks:
  
  Preheat a grill or grill pan over medium-high heat.
Step 4
• Season the steaks on all sides with salt and black pepper, then drizzle with olive oil.
Step 5
• Grill the steaks, turning once, until desired doneness is reached. Transfer to a plate and cover with foil for 10 minutes before serving. Serve the steaks with the sauce.

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