Steak And Kale Soup Recipes

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LENTIL AND ROASTED GARLIC SOUP WITH SEARED STEAK



Lentil and Roasted Garlic Soup with Seared Steak image

Provided by Peter Gordon

Categories     Soup/Stew     Bean     Beef     Garlic     Roast     Sauté     Steak     Fall     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

3/4 cup olive oil
10 garlic cloves, peeled, halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French green lentils
1 medium leek (white and green parts only), thinly sliced
1 tablespoon chopped fresh sage
7 cups (or more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
12 ounces kale, ribs discarded, leaves thinly sliced
1 1 1/2- to 1 3/4-pound flank steak
6 tablespoons grated Parmesan cheese
Chopped fresh parsley

Steps:

  • Place oil, garlic, and rosemary in heavy small saucepan. Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours. Cool. Drain, reserving garlic oil and garlic cloves separately. Discard rosemary. Can be made 2 days ahead. Cover garlic oil and garlic cloves separately and chill.
  • Place 3 cups water and green lentils in small saucepan. Bring to boil. Reduce heat to medium and simmer 25 minutes. Cool lentils; drain.
  • Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat. Add leek and sage. Cook until leek is soft, stirring frequently, about 10 minutes.
  • Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes. Add kale to soup. Simmer until kale is wilted, about 5 minutes. Season with salt and pepper.
  • Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Thinly slice steak.
  • Divide soup among 6 bowls. Arrange sliced steak atop soup. Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.

GINGER BEEF AND KALE



Ginger Beef and Kale image

Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef (round, sirloin).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

1 pound filet mignon, thinly sliced
2 tablespoons finely grated fresh ginger
4 garlic cloves, minced
1 medium onion, grated on the small holes of a box grater (1/2 cup)
1/4 teaspoon smoked paprika
2 small dried hot red chiles, crumbled
1/4 teaspoon coarse salt
1 teaspoon extra-virgin olive oil
1 bunch kale (1 1/2 pounds), stems discarded, leaves cut into 3 pieces each, and rinsed well
1/2 cup homemade or low-sodium store-bought beef stock
1/2 teaspoon freshly ground pepper

Steps:

  • Combine beef, ginger, garlic, onion, paprika, chiles, and salt in a bowl, making sure beef is well coated.
  • Heat oil in a large saute pan over medium-high heat. Add beef mixture, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
  • Stir in kale, cover, and reduce heat to medium-low. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes. Uncover, and raise heat to medium-high. Add stock, and cook, stirring and scraping bottom of pan, for 1 minute. Season with pepper.

Nutrition Facts : Calories 237 g, Cholesterol 60 g, Fat 5 g, Fiber 4 g, Protein 29 g, Sodium 467 g

STEAK AND KALE SOUP



Steak and Kale Soup image

A lovely (and UBER hearty) tomato-based soup with lean tenderloin steak and fresh kale leaves. Great option for a lunch or dinner!

Provided by KaliLeChic

Categories     Kale Soup

Time 20m

Yield 1

Number Of Ingredients 6

1 (12 fluid ounce) can vegetable juice (such as V8®)
1 (4 ounce) lean sirloin steak, diced
1 cup chopped kale
½ teaspoon dried minced onion, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Mix vegetable juice, sirloin steak, kale, dried onion, garlic powder, salt and black pepper in a saucepan. Bring to a boil, remove from heat, and let stand until the kale is softened, about 5 minutes. Serve and enjoy!

Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.2 g, Cholesterol 82.5 mg, Fat 11.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 1005.3 mg, Sugar 11.9 g

STEAK AND KALE SOUP



Steak and Kale Soup image

A lovely (and UBER hearty) tomato-based soup with lean tenderloin steak and fresh kale leaves. Great option for a lunch or dinner!

Provided by KaliLeChic

Categories     Kale Soup

Time 20m

Yield 1

Number Of Ingredients 6

1 (12 fluid ounce) can vegetable juice (such as V8®)
1 (4 ounce) lean sirloin steak, diced
1 cup chopped kale
½ teaspoon dried minced onion, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Mix vegetable juice, sirloin steak, kale, dried onion, garlic powder, salt and black pepper in a saucepan. Bring to a boil, remove from heat, and let stand until the kale is softened, about 5 minutes. Serve and enjoy!

Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.2 g, Cholesterol 82.5 mg, Fat 11.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 1005.3 mg, Sugar 11.9 g

STEAK AND VEGETABLE SOUP



Steak and Vegetable Soup image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Potato     Valentine's Day     Dinner     Lunch     Steak     Kale     Carrot     Winter     Noodle     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 13

1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, thinly sliced
2 celery ribs, halved lengthwise and thinly sliced crosswise
3 garlic cloves, finely chopped
2 teaspoons finely chopped thyme
1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 cup diced tomatoes with some juice (from a 14-oz can)
1 3/4 cups beef broth
2 1/4 cups water
2 cups chopped kale leaves
1 cup medium egg noodles, cooked

Steps:

  • Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
  • Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
  • Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.

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