Steak with Spice Chorizo, Tomatoes and Kale
Nutrition per serving
| Calories | 678 kcal |
| Protein | 74.6 g |
| Carbs | 13.8 g |
| Fats | 36.8 g |
| Saturated Fat | 11.4 g |
| Monounsaturated Fat | 18.4 g |
| Polyunsaturated Fat | 3.1 g |
| Sugars | 5.5 g |
| Fiber | 5 g |
| Sodium | 847 mg |
Ingredients
| Olive Oil | |
| Sirloin Steak | |
| Chorizo | |
| Kale | |
| Cherry Tomatoes | |
| Balsamic Vinegar |
1. Trim steak of fat. Ensure chorizo is diced. Cut cherry tomatoes in half and that thick stalks are taken out of kale. Prepare a large saucepan of water to the boil, and at same time place a frying pan over a high heat.
2. Rub the olive oil all over the steaks and season to taste with salt and pepper.
3. Place the steak in the pan when it is very hot. Allow to fry for 2 minutes on each side. Place the steak on a plate and allow to rest.
4. Add the chorizo into the same frying pan but reduce the heat down to low and cook for about 2 minutes.
5. At the same time, add the kale into the saucepan of boiling water and allow to simmer for 1 minute, then drain in a sieve or similar.
6. Turn up the heat to maximum for the pan of chorizo.
7. Add the tomatoes to the pan and stir-fry for 1 minute. Pour in the vinegar and allow to bubble away to almost nothing.
8. Add the kale to the pan and toss together thoroughly.
9. Take pan off heat and season to taste with salt and pepper.
10. Plate the steak and top with the stir-fry.