Ingredients
- Main Ingredients:
- Steak Rub:
Instructions
Preheat oven to 450 Fahrenheit.
Cook Royal Blend® Rice according to package directions and add 1 tsp kosher salt, set aside for later.
Mix steak rub together until homogeneous.
Season steak with rub and let marinate at room temperature until needed later.
In a medium mixing bowl, combine the carrots and maple syrup until carrots are coated.
Place coated carrots on a baking sheet lined with parchment paper and then add salted butter on top of carrots.
Bake carrots at 450 Fahrenheit for 10 minutes and then turn off the oven with carrots inside to keep warm while slowly cooking.
Preheat a large sauté pan on high for 2 minutes.
Add 1/4 lbs unsalted butter and melt.
Add steak to pan and sear both sides on high heat for 3 minutes per side (for medium cook.)
After 6 minutes, remove from pan, let rest and set aside for later.
In the same used steak pan with all the bits still in there, keep on high heat and place in rice and kale.
Stir and sauté on high until kale wilts by 33%. Mix into rice.
Remove from heat and serve kale rice with sliced skirt steak and a side of maple glazed carrots from oven.
Preparing Kale
Removing the Stems
The leaves of the kale must first be separated from the stems before cooking. Before using kale in a recipe or preparing a kale salad, it is best to remove the thick, rough, and bitter-tasting stems. The best way to remove the leaves from the stems of curly kale is to simply rip off the leaves from the thick center stalk using your hands.
Washing Kale
The kale leaves should be placed in a colander, either a standard one or one that is a part of a salad spinner. The kale leaves should be properly washed by being submerged in cold water while being gently tossed about with your hands.
If using a salad spinner, spin the washed kale once or twice to get rid of excess water. If you are not using a salad spinner, spread the wet kale leaves out on a clean dish towel. Use another clean dish towel to thoroughly pat dry the leaves.
Storing Kale
Kale is a robust green, so it keeps well in storage. When properly stored in my refrigerator after being cleaned and dried, the leaves may remain fresh for up to ten days.
The most crucial part of keeping kale fresh is trying to avoid moisture which provokes mildew. A great idea is to add a paper towel to a food storage container or bag along with the washed and dried kale to absorb extra moisture. Air out the container as much as possible before placing it in the refrigerator. Replace the paper towel every few days if it becomes excessively moist. You can actually freeze it too! Put the kale into a freezer-safe container or baggie, removing as much air as possible. Pop it in your freezer and use it within two or three months.
Making Meals by Chef Jordan Andino
Chef Jordan Andino knows how to bring people together - delicious food! With his classical culinary training, international upbringing, and professional kitchen experience, Chef Jordan wants to share Kitchen Tips to home chefs everywhere!
