Tender steak with a spicy crust and a side dish of braised kale
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 407, total fat 20 G., saturated fats 4 G., proteins 33 G., carbohydrates 27 G., fiber 4 G., cholesterol 99 mg, sodium 642 mg, sugar - G.
Calories 407, total fat 20 G., saturated fats 4 G., proteins 33 G., carbohydrates 27 G., fiber 4 G., cholesterol 99 mg, sodium 642 mg, sugar - G.
This dish is prepared using a tri-tip steak cut from the steer's thigh muscle. While this cut isn't considered a premium one, it's no less delicious and tender, with a rich flavor. A tri-tip steak achieves its ideal texture when cooked medium. Rub the steak with chipotle peppers, which impart a light, subtle smoky flavor, sear it in a pan, and then finish cooking in the oven, measuring the temperature with a meat thermometer to avoid overcooking. Serve the steak with braised collard greens and a delicious honey-mustard sauce.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 0.6-0.7 kg of marbled tri-tip steak (triangular cut from the hip), trim the fat
- 1 teaspoon chipotle chili powder
- 3 tablespoons of vegetable oil
- 1 small onion, diced
- 2 cloves garlic, thinly sliced
- 450 g frozen chopped kale, thawed and squeezed out
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons of honey
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
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Recipes with similar ingredients: beef, chili seasoning, Worcestershire sauce, Dijon mustard, ketchup, apple cider vinegar, kale, honey
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
Combine chipotle peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub the mixture over the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil, then add the steak; sear for 3 minutes on each side. Transfer the skillet to the oven and bake until a meat thermometer inserted into the side of the steak reads 135°F (57°C) for medium, 15 to 20 minutes. Transfer the steak to a cutting board. - Meanwhile, heat the remaining 2 tablespoons of vegetable oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, 5 minutes. Add the cabbage and 1/2 cup of water and simmer, stirring occasionally, for 10 minutes. Add 1 tablespoon of vinegar and salt and pepper to taste.
- In a bowl, whisk together the ketchup, remaining 3 tablespoons vinegar, honey, Worcestershire sauce, mustard, and 1/2 cup water. Return the cast iron skillet to medium-high heat, add the ketchup mixture, and cook until thickened, 3-5 minutes. Slice the steak across the grain. Serve with the sauce and cabbage.
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