Main courses
Steak with Broccoli, Kale & Cheddar Sauce
Serves 2
Cooking TIme
1 hour
Ingredients
- 350 g broccoli
- 100 g baby kale / kale salad leaves
- 2 sirloin steaks
- 1-2 teaspoons KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 1–2 dashes lemon juice
- FOR THE SAUCE
- 1 shallot
- 1 tsp oil
- 50 ml dry white wine
- 150 ml milk
- 150 ml double cream
- Nutmeg, grated
- 80-100g Kerrygold® Mature White Irish Cheddar 200g
Directions
- Cut the broccoli into small florets and blanch in boiling salted water for 2–3 minutes until just tender. Drain, rinse briefly under cold water to preserve the colour, and set aside.
- Trim, wash, and drain the kale thoroughly.
- Finely dice the shallot and gently sauté in 1 teaspoon of oil over low heat until soft and translucent.
- Add the white wine, milk, and cream, then bring to a gentle simmer while stirring. Season lightly with salt, pepper, and a pinch of nutmeg.
- Season the steaks on both sides with freshly ground pepper.
- Heat 1 teaspoon of Kerrygold butter in a pan and sear the steaks on both sides until nicely browned. Around 3 minutes per side for medium-rare.
- Once cooked, set aside and allow the steak to rest.
- Heat 1 teaspoon of Kerrygold butter in a pan. Add the broccoli and kale and cook over medium heat until heated through and the kale has wilted.
- Season with a pinch of salt and a splash of lemon juice to brighten the flavour.
- Grate the cheese coarsely. Reheat the sauce gently, add the Cheddar, and stir until fully melted and smooth.
- Once the sauce is smooth, plate the steak and serve with the vegetables and cheese sauce.
