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Balsamic and Rosemary Steak with Sautéed Kale

Chew Town
  • minutes
  • Serves

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