Lemony seared t-bone steak with kale sauté
6
- Prep Time10 min
- Total Time20 min
- Makes4 Servings
Lemony seared t-bone with red pepper and kale saute recipe Photo by Sian Richards
Seared and juicy, this T-bone is rubbed with a citrus and rosemary-based seasoning for a simple, zesty and aromatic finish. Serve with a kale and red pepper saute.
Ingredients
1 tbsp lemon zest
2 tsp finely chopped fresh rosemary
2 tsp Worcestershire sauce
2 tsp olive oil
2 T-bone steaks, about 350 g each, at room temperature
1/4 tsp salt
Instructions
MIX lemon zest with rosemary, Worcestershire and oil in a small bowl. Rub steaks with lemon mixture. Heat a large frying pan on high. Sprinkle steaks with salt. Season with fresh pepper. Sear steaks 2 min, then flip. Lower heat to medium. Cook until steaks are medium-rare, 5 to 7 more min. Transfer to a plate and slice steaks from the bone.
Nutrition (per serving)
Calories 258, Protein 27g, Carbohydrates 1g, Fat 16g, Sodium 233mg.
Wine Pairings
Pair it with: A rich dark red This dense, ripe, meaty red made from the lesser-known bonarda grape bursts with brooding, inky fruit. At this price point, you'd be hard pressed to find a better bottle or a more suitable match for a juicy steak. Our pick: Argento Bonarda, Argentina, $10.
Serve with spicy kale and red pepper sauté.
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