Skirt Steak with Mixed Kale with Butterhead
1 small shallot, finely chopped
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon sugar
5 tablespoons olive oil, divided
Kosher salt and black pepper
12 oz skirt steak
1 4.5 oz container Bowery Kale Mix
2.5 oz Bowery Butterhead, leaves torn into bite-size pieces
1 small turnip, very thinly sliced
1 small beet, very thinly sliced
Combine shallot, lemon juice, mustard, and sugar in medium bowl. Whisk in 4 tablespoons olive oil and season with salt and pepper.
Season steak with salt and pepper. Heat 1 large skillet over medium-high heat. Cook steak until medium-rare, 8 to 10 minutes, flipping once. Transfer steak to cutting to rest.
Toss gently Bowery Kale Mix, Bowery Butterhead, sliced turnip and beets with Dijon dressing until the leaves are lightly coated but not bruised. Serve with sliced steak.
Recipe developed by Sue Li for Bowery Farming.