Seared Steak with Winter Greens

This is one of those recipes that is so much more than the sum of its parts. As much as I love them, winter vegetables like kale and Brussels sprouts are not usually top of people's lists but if you cook them until just tender with big punches of flavour like mustard, anchovies and lemon, they're truly delicious!

The steak makes this feel like a treat but this dish is actually perfect midweek as it can be put together in minutes and it doesn't sit heavy at all. You could, however, ditch the steak and serve the veg with grilled fish or chicken or even toss it through some noodles.

Seared Steak with Winter Greens

Serves 2

oil

1 onion, sliced oil 

2 garlic cloves, finely chopped

100g kale, stalks removed then roughly chopped

100g Brussels sprouts, trimmed and sliced

1 large or 2 small rump steaks

2 tsp Dijon mustard 

4 anchovies, finely chopped

1 lemon, juice only

sea salt and freshly ground black pepper

Fry the onion in a little oil in a large frying pan over a medium heat with a big pinch of salt. After around 8 minutes, add the garlic and fry for a further minute. Add the greens with 2 tbsp water and put a lid on for 5 minutes. 

Meanwhile, rub the steak with a little oil and season liberally all over with salt. Cook in a very hot pan for 3 minutes on one side and 4 minutes on the other. Rest for 5 minutes. 

Check the greens are tender, and season with salt and pepper. Stir in the mustard, anchovies and lemon juice then divide between two plates. Slice the steak, season the inside with salt and pepper then serve with any juices on top of the greens.