INGREDIENTS
1/4 tsp
Chilli flakes, dried
2
Garlic cloves
1
bunch Kale
1/2
Lemon, Zest of
1/4 cup
Balsamic vinegar
1
Salt and pepper
3/8 cup
Olive oil
1 tbsp
Parmigiano-reggiano cheese, grated
1/4 cup
White wine, dry
2
X 200g scotch fillet steaks
1
X long sprig of fresh rosemary (or 2 sprigs), finely chopped