I used dry aged sirloin steak for this recipe, but you can use filet or similar lean cut of steak. This came together by using some leftover pasta and some kale I had available. I have seen the pasta crisp made before and thought I would give it a try. It turned out nice but I’ll admit it was nothing mind-blowing. However it was still delicious and made a good side dish.
8 oz Dry Aged Sirloin Steak or Filet
2 Cups washed kale stems removed and chopped
2 Cloves Garlic, 1 sliced and 1 smashed
2 Tablespoons Unsalted Butter
4 oz wedge Spaghetti Crisp
1 Tablespoon Olive Oil
Salt and Pepper
- Place steak on a plate, and season liberally with salt and pepper
- Pre-heat oven to bake at 450 degrees.
- Put a pan on medium-high heat and add olive oil.
- Once olive oil comes to smoking point, carefully add steak to pan and sear 1 side approximately 3-5 minutes, then begin to sear all sides of the steak, place uncooked bottom side down in pan, add smashed garlic then place in the oven.
- Depending on thickness of cut, cook in oven approximately 6-8 minutes. Remove from oven and test done-ness. The steak should still feel slightly uncooked or about 115 degrees. Add butter to pan and place back on stove medium heat. Use a spoon to baste the melted butter and garlic over the steak. No need to flip the steak, just continue to cook until steak almost feels almost firm yet still has some give or about 125 degrees.
- Remove steak from pan and put on plate. Let Steak rest 10-15 minutes
- With pan still hot, place on medium high heat, add olive oil, garlic and kale and saute. Add 2 tablespoons of water and cover with lid. Remove lid after 1 minute and cook until soft and liquid is dissolved, about 2-3 minutes.
- Reheat Spaghetti Crisp in oven for 5 minutes or microwave for 30 seconds.
- On a plate, place Spaghetti Crisp down, with kale on top. Place steak on cutting board and cut in half and then slices 4 oz. Place on top of kale with crispy garlic as garnish.