Grass-fed T-bone, creamed Kale
Cook Time 25 minutes + resting time
1 × 1.2 kg grass-fed T-bone steak
2 bunches kale, stalks removed
350ml double cream
2 sprigs thyme
¼ cup Extra Virgin Olive Oil
Sea salt Freshly ground black pepper
6 golden shallots, finely sliced
2 bulbs black garlic, crushed to a paste
½ lemon, optional
Remove the steak from the fridge about 20 minutes before cooking. Bring a large saucepan of salted water to the boil. Preheat a barbecue grill plate on high.
Prepare a large bowl of iced water. Blanch the kale in the boiling water for about 1½ minutes, or until tender. Drain well and plunge into the ice water to stop it cooking. Drain again, squeeze out the excess water and roughly chop.
Put the cream and thyme into a small saucepan over medium heat. Simmer until reduced by two-thirds. Take off the heat and set aside.
Rub the steak with a little of the extra virgin olive oil and season well with salt and pepper. Cook the steak in a frying pan over high heat for 4–5 minutes each side. (Alternatively, cook on the barbecue for 4–5 minutes each side. Keep in mind that the fillet part of the steak will cook more quickly, so to keep it moist position the steak with the striploin over the hotter part of the barbecue.)
Cover the steak loosely with foil and set aside in a warm place to rest for 10 minutes.
While the meat is resting, heat the remaining oil in a heavy-based frying pan over medium heat. Add the shallot and cook, without colouring, until tender. Add the garlic paste to the pan and stir to dissolve. Add the chopped kale and season well. When it is hot add the reduced cream and toss to coat well. Season with a squeeze of lemon juice if you think it is needed.
Slice the meat off the bone and serve with the creamed kale, drizzled with any extra reduced cream from the pan.