A tender seared grass fed steak, bursting with the savory tang of the Creole Trinity Shrub, accompanied by a delectable warm kale salad!🤤  This flavorful shrub is the only one that utilizes organic tomatoes along with a blend of organic vegetables, garlic and red pepper for a little kick! 🔥❤️

✨CREOLE TRINITY STEAK WITH WARMED KALE SALAD (FALL VERSION)✨

Total time: 1 hr and 45 minutes 

Yield: 2 servings

MAIN INGREDIENTS

• Steak Dressing:

1 tsp finely minced garlic

4 TBS Creole Trinity Shrub from Urban Farmhouse Co. 

1 tsp raw honey (optional) 

Sea salt and black pepper to taste

• Salad: 

Two 100% grass fed NY Strip steaks

1 bunch of organic Scarlet Kale

1 Fuji apple

1/4 cup dried cranberries

1/4 cup pecans

Olive oil and sea salt

1/4 cup goat cheese or parmesan (optional)

STEP 1 - PREP STEAKS

Salt steaks on all sides and let sit at room temperature for 30 minutes up to an hour before cooking.

STEP 2 – COMBINE STEAK DRESSING 

Whisk all the ingredients together and set aside.

STEP 3 - COOK STEAKS

Add oil or butter to skillet and heat to medium-high heat.

Sear steaks 1 minute on each side until it they reach an ideal internal temperature. (Approximately 130°F for medium rare or 140°F for medium.) Allow steaks to sit off heat and save skillet for cooking kale.

STEP 4 - PREPARE SALAD

Wash kale and apple thoroughly.

Chop kale and apple into small bite sized pieces.

Add kale to steak skillet and bring to medium heat.

Saute chopped kale very lightly for about 3-5 minutes until slightly soft and has absorbed steak juices. Remove from heat.

In a large bowl add kale, apple pieces, dried cranberries, and pecans.

Toss together with salt and pepper to taste and then top with optional cheese.

STEP 5 - PLATE

Slice steak and compose with warm salad on plate. Dress steak liberally with Creole Trinity Dressing. Immediately serve!

Bon Appetit! ❤️

PS.  You made it to the end of the recipe, Wooohooo! The US "Holy Trinity" ingredients are

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Onion, Bell Pepper & Celery!