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| Servings |
Ingredients
For the Balsamic Mustard-Crusted Steak:
- 3.5 ounce filet of beef
- 1 teaspoon mustard powder
- 2 teaspoons Walden Farms balsamic vinegar
- 2 cloves garlic, minced
- salt and pepper to taste
For the Garlic Kale & Mushroom Saute:
- 6 cloves garlic, minced
- 1/4 teaspoon salt
- 8 ounces cremini or button mushrooms, sliced (about 2 cups)
- 1 pound kale, coarse stems removed and leaves sliced or torn into pieces
- Several pinches of freshly ground black pepper
Ingredients For the Balsamic Mustard-Crusted Steak:
For the Garlic Kale & Mushroom Saute:
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Instructions
For the Balsamic Mustard-Crusted Steak:
- Mix all seasoning in a bowl. Line a broiler pan with foil and place steak on top. Coat steak evenly with mustard mixture and allow to stand for 10 minutes. Broil steak to desired level of doneness, cool slightly, and enjoy!
For the Garlic Kale & Mushroom Saute:
- Preheat a large skillet over medium heat. Spray the pan with cooking spray & sauté the garlic for about 2 minutes, being careful not to burn it. Add the mushrooms and sprinkle on desired amount of salt. Let cook for 5 to 7 minutes, stirring often until the moisture has released and the mushrooms are lightly browned. Add the kale & pepper and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. When done, the kale should be tender and cooked down well. Serve immediately.
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