Steak with Red Wine Gravy and Wilted Kale

Straight from the ‘Coles Feed Your Family’ online page, this steak recipe is by former Masterchef contestant Michael Weldon. An easy variation of a simple meal with some added flavours while being high in protein and rich in vitamins and minerals.

Ingredients (serves 4):

• 4 Scotch Fillet steaks
• 2 tbsp olive oil
• 60 g butter
• 4 sprigs thyme
• 2 cloves garlic, crushed
• 150 ml red wine
• 1 tbsp brown sugar
• 2 50 g Gravox Traditional Gravy Single Tub
• 1 tbsp red wine vinegar
• 500 g kale, stalks removed (or
• 1 1/2 tbsp lemon juice
• 800 g baby washed potatoes, chopped, steamed, to serve

Method:

1. Season the steaks with salt and pepper. Brush with half the oil. Heat a frying pan over high heat until very hot. Add the steaks and cook for 2 minutes. Turn and add the butter, thyme and garlic. Cook for 2 minutes for medium rare or until cooked to your liking. Baste the steak with pan juices. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
2. Meanwhile, combine the red wine and sugar in a small saucepan over a medium heat. Cook until the liquid reduces by 2/3 and the mixture is slightly syrupy. Add the Gravox and red wine vinegar. Stir over low heat to warm through. Remove from heat. Cover to keep warm.
3. Heat the remaining oil and kale in a large saucepan over high heat. Stir until kale has wilted. Add the lemon juice and season with salt and pepper. Stir to combine.
4. To serve, place the wilted kale on the plate. Top with steak and drizzle with the red wine sauce. Serve with steamed potatoes