Butcher Steak & Kale Salsa Verde
A flavorful steak preparation topped with a vibrant kale-based salsa verde.
Ingredients
- 1 poundhanger, thick skirt or flat-iron steak
- kosher salt and freshly ground black pepper
- 6scallions
- ½ small bunch (about 2½ cups)kale, Swiss chard, collard greens or mustard greens, leaves and stems very finely chopped
- 1garlic clove, finely grated
- ⅓ cupolive oil
- 1 tablespooncanola or grapeseed oil
- 1lemon or lime, halved
- flaky salt
- potato chips (optional)
Instructions
Season steak well with salt and pepper and set aside. Don’t over season; hanger can get overwhelming with too much salt, unlike short rib.
Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won’t exactly be saucy yet, but as it sits the kale will soften and loosen up.
Blot dry steaks. Heat THIN layer of canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add scallion whites (greens cook down to almost nothing) to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they’re wilted and lightly charred, 2 or 3 minutes.
Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.