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Nutmeg complements the sauteed greens that anchor this quick and easy dinner of steak strips and a wine-spiked cheese sauce.
This is a meal Rach makes after she's been entertaining a lot and is feeling lazy when all her guests leave. It's packed with hearty greens, a favorite of Rach's as she's "been eating kale way longer than kale has ben cool." It also makes for a lovely little date night dinner and gets bonus points for being super-healthy to boot.
- 3 tablespoons extra-virgin olive oil (EVOO), or olive oil
- 10 cups lacinato or flat kale or Swiss chard, stemmed and chopped
- Salt and pepper
- 2 cloves garlic, chopped
- 1 teaspoon caraway seed
- 1 teaspoon cumin seed
- ⅛ teaspoon grated nutmeg
- 1 tablespoon wine vinegar, white or red
- Four 6- to 7-ounce beef tenderloin steaks
- Kosher salt and black pepper
- 1 teaspoon granulated garlic
- 4 tablespoons olive oil, or safflower oil
- 1/3 cup white wine
- ¾ pound Taleggio or young fontina or fontal cheese, rind trimmed, cut or shredded into small pieces
For the greens, warm a large skillet over medium-high heat and add EVOO, 3 turns of the pan, then add the greens, season with salt and pepper and toss 2 minutes to wilt. Add garlic, caraway, cumin, nutmeg and vinegar, toss a minute more, then reduce heat to low or turn off and flash on the heat again to serve.
For the beef, heat a cast-iron skillet over medium-high to high heat. Pat room temperature steaks completely dry, then slice each steak into ½-inch strips and season with salt, pepper and granulated garlic. Add about 2 tablespoons oil to the pan and cook 2 portions of steak slices, browning about 3 minutes on each side, then remove to warm platter and repeat.
Meanwhile, in a small pot over medium heat, add wine and bring to a bubble. Stir in cheese. Once it begins to melt, remove from heat and continue stirring until completely melted.
Serve greens on dinner plates and arrange the steak slices over top, then slowly pour an even amount of the cheese sauce across the steak.