Steak With Kale And White Bean Mash
10m prep 10m cook 20m ready
Grilled strip steaks are served with a hearty mash of kale, parsnips, and cannellini beans, topped with basil pesto.
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 131 mg
- Iron: 1.25 mg
- Magnesium: 19.4 mg
- Phosphorus: 108 mg
- Potassium: 297 mg
- Zinc: 0.82 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 tsp salt
- salt
- 1/4 tsp pepper
- 2 tbsp Basil Pesto
Prepare
- Trim 2 8-ounce strip steaks
- 2 medium parsnips, thinly sliced
- Chop 1 bunch kale
- Chop 2 clove garlic
- Rinse 2 cannellini beans
Let's Cook
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Step 1.
Season the strip steaks with ¼ teaspoon salt and ¼ teaspoon pepper. Cook on a grill pan over medium-high heat for 4 minutes per side for medium doneness. Transfer the steaks to a cutting board and let rest for 5 minutes.
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Step 2.
While the steaks rest, place the thinly sliced parsnips and ½ cup water in a microwave-safe bowl. Cover with vented plastic wrap and microwave on High for 5 minutes, or until very tender.
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Step 3.
While the parsnips cook, spray a large saucepot with cooking spray. Add the chopped kale, chopped garlic, and ¼ teaspoon salt. Cook over medium heat for 5 minutes, or until the kale stems are tender.
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Step 4.
Transfer the cooked parsnips to a food processor along with the rinsed cannellini beans. Pulse until combined but still chunky, scraping down the sides of the processor occasionally. Stir the parsnip-bean mixture into the cooked kale along with the remaining ⅛ teaspoon salt. Heat through over medium heat, stirring occasionally.
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Step 5.
Thinly slice the rested steaks. Top the sliced steak with basil pesto. Serve the steak alongside the kale and white bean mash.
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