Get a handle on weeknight dinner with this one-dish wonder.

Read More

Advertisement - Continue Reading Below

Yields: 4

Prep Time: 30 mins

Total Time: 55 mins

Ingredients

• 2

  (3/4-to 1-inch-thick) strip steaks

• 1 tbsp.

  montreal steak seasoning

• 2 tsp.

  canola oil

• 1

  small onion, chopped

• 2

  bunches curly kale, stems discarded and leaves chopped

• 2

  garlic cloves, minced

• 3 oz.

  cream cheese, cut up

• 1/2 c.

  half-and-half

• 2 tsp.

  fresh lemon juice

• 1/4 tsp.

  red pepper flakes

• Toasted bread, for serving

Directions

• Step 1Let steaks stand at room temperature for 20 minutes. Season steaks with steak seasoning and salt. heat oil in a 12-inch cast-iron skillet over medium-high heat. Cook until the internal temperature reaches 130°F (medium rare), 4 to 5 minutes per side. Remove to a cutting board and allow to rest 5 minutes before slicing; reserve skillet.
• Step 2Add onion to skillet and cook, stirring, until tender, 2 to 4 minutes. Add kale (in batches) and garlic and cook stirring, until kale is just wilted, 4 to 6 minutes. Reduce heat to low and stir in cream cheese and half-and-half until melted and creamy. Stir in lemon juice and pepper flakes. Season with salt.
• Step 3Serve steak with creamy kale and bread.

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

ncG1vNJzZmivp6x7pLvUp6ursZyew6q6xmeaqKVfm7ywsIydqaKmm6h8s7HCoqeeq1%2BWgHh%2BmGlmrKyVlripu9SsnGarpJqurL%2BMsKCtoF2Yv6atzLJkpJmcmnw%3D