Name: Sirloin with Creamy Dijon Sauce, Lemon-Garlic Kale, Couscous & Chives
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 small pkg chives; 6 cloves garlic; 3 bunches kale; 1 ½ lemons; 1.02 kg striploin (New York strip) steak; 1 ½ cups whole wheat couscous; black pepper; brown sugar; crushed red pepper; Dijon mustard; extra virgin olive oil; mayonnaise; red wine vinegar; salt

Sirloin with Creamy Dijon Sauce, Lemon-Garlic Kale, Couscous & ChivesSirloin with Creamy Dijon Sauce, Lemon-Garlic Kale, Couscous & Chives — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 small pkg chives

6 cloves garlic

3 bunches kale

1 ½ lemons

1.02 kg striploin (New York strip) steak

1 ½ cups whole wheat couscous

black pepper

brown sugar

crushed red pepper

Dijon mustard

extra virgin olive oil

mayonnaise

red wine vinegar

salt

Instructions

In a medium saucepan, bring broth to a boil. Once boiling, remove from heat, add couscous and salt, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, place oil, Dijon, mayo, vinegar, water, sugar, salt, and pepper in a small bowl; whisk to combine the Dijon sauce and set aside.

Wash and dry the fresh produce.

Fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. Place in a large bowl and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

While the steak is cooking, chop chives into small pieces; add half to the bowl with the kale (reserving the rest for garnish).

Peel and mince garlic; add to the bowl.

When the steak is done, return pot to medium-high heat.

Once the pot is hot, add more oil and swirl to coat the bottom. Add kale, chives, and garlic to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful. Season with salt and crushed red pepper; cook, stirring often, until kale is tender, 4-5 minutes.

Juice lemons into the pot with the kale and stir to combine; remove from heat.

Thinly slice steak against the grain.

To serve, divide couscous, steak, and kale between plates. Drizzle Dijon sauce over the steak and garnish with reserved chives. Enjoy!

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