Steak With Kale and White-Bean Mash
Selasa, 16 Juli 2019
INGREDIENTS
2 boneless
beef top loin steaks, trimmed
8 oz. parsnips,
thinly sliced
1/2 c. water
1 bunch
kale, chopped
2 cloves
garlic, chopped
2 cans
cannellini beans, rinsed and drained
2 tbsp. refrigerated
pesto
METHODS
1. Season steaks with 1/4 teaspoon each salt and pepper; cook on grill pan
on medium-high 4 minutes per side for medium doneness. Transfer to cutting
board; let stand 5 minutes.
2. Place parsnips and water in bowl; cover with vented plastic. Microwave
on High 5 minutes or until very tender.
3. Spray large saucepot with cooking spray; cook kale, garlic and 1/4
teaspoon salt on medium 5 minutes or until stems are tender.
4. Transfer parsnips to food processor along with cannellini beans. Pulse
until combined but still chunky, scraping occasionally; stir into kale along
with 1/8 teaspoon salt. Heat through.
Thinly slice steak; top with refrigerated pesto. Serve with mash.