This is a killer combination.
The epitome of nutritious, delicious, which is what Made by Margie is all about.
I had this a while ago in a restaurant and I’ve been hooked ever since.
By the time it arrived at the table we had been waiting a good four hours for it to arrive, so I couldn’t tell if it tasted seriously delicious, or perhaps I was just ravenous. I suspected that they could have served me a sausage roll from a petrol station and I would have been in raptures, as I was that hungry, but I also sensed this was a pretty special combination. The fact that because we had waited so long for our food, we didn’t have to pay for our supper meant it tasted even better. There is something about not having to pay for your food that makes it taste amazing.
I think its the same feeling I get, as a chef when I don’t have to cook for myself. When I first started cooking professionally, I definitely noticed the number of invitations to go round to friends houses for supper dropped significantly. Instead of popping round for a homely plate of food curled up on a friends sofa, people started suggesting we just go to a restaurant instead. I probed a bit, and soon discovered people found it a bit intimidating cooking for a chef, as though they thought I might be judging their efforts. Even my lovely mama started waiting for me to arrive home, before she started cooking so she could check how I would do it. But honestly people have got this all wrong. Chefs are the best people to cook for, because they are the most grateful! Anything tastes amazing when you haven’t made it yourself and someone has taken the time to cook for you, and I honestly think all my friends food tastes great!
Anyway, after eating this warm salad and steak, I was keen to see whether this combination was as good as I thought it was. I cooked it the next day at home and I was not disappointed. It’s the perfect mix of crunchy, earthy (in a good way), nutty and fresh all in one delicious salad. It goes so well with steak, but is also amazing with a crispy roasted chicken thigh, or even on its own, it’s a real winner. I absolutely love warm salads like this, they are so versatile. They are great straight from the oven, but then also take on another dimension when you leave them for a bit and they get to room temperature. They make a great supper, as left overs (if you have any…) can be wrapped up to take to work for lunch the next day and it’s still completely delicious.
And as you will know, kale is the superfood du jour, so you can also feel super snazzy and fashionable whilst chomping on your supper. Kale is a nutritional powerhouse: it’s low in calories, high in fibre and has zero fat. Need I tell you anymore? Oh, well it’s also delicious, especially when you roast it in this way. I absolutely love sweet potatoes, and they are so much better for you then regular white potatoes. They have antioxidant and anti-inflammatory nutrients in them as well as being great for regulating your blood sugar levels.
This is such a comforting and gorgeous supper, I know you are going to love it. It’s quick enough to make for yourself when you get home and are craving something lovely to eat, but special enough you could make it for someone you really like and they will definitely be impressed. And lets be honest, it’s fun to make something that impresses people!
The great thing about serving steak in this way, means that one decent sized sirloin steak is enough to feed two people. Don’t ask me why, but if you slice a steak before you serve it, it goes much further, without seeming stingy. It will leave you with plenty of room to have a pudding, such as one of my incredible healthy chocolate mousses, or if you are feeling more naughty, you could opt for this dreamy caramel croissant pudding.
- 1 sirloin steak
- 2 sweet potatoes
- 1 x 180g bag of kale, already sliced if you are sloth like, or if not, just slice it yourself making sure to take out the really woody stems
- handful of cherry tomatoes, cut in half
- 50g pine nuts
- drizzle of balsamic
- drizzle of olive oil
- Maldon salt
- Preheat the oven to 200C.
- Now peel the sweet potatoes and cut into cubes, roughly the size of a dice.
- Pop onto a large baking baking tray, drizzle with a little balsamic and olive oil and give a little pinch of salt and pepper.
- Now bake for 20 mins, turning them half way through.
- After 20 minutes, the sweet potato should be beautifully soft when you poke it with a knife but lovely and golden on the outside. Now, add the shredded kale. Lay the kale on top of the sweet potato, try to spread it out as much as possible so that it's not piled up on top of each other.
- Now add another little drizzle of olive oil and a pinch of salt and pop it back in the oven for 7 mins.
- After 7 mins sprinkle over the pine nuts and pop it back for another 2 mins.
- The kale should be crispy and the pine nuts should be golden.
- Now, add the halved cherry tomatoes. Add a drizzle of balsamic vinegar and give it a gently stir.
- Leave to one side, whilst you cook your steak. Remember the pan should be smoking hot before you add your steak. Add the oil and salt to the steak itself not to the pan. Then cook for about 2 mins on each side, for a beautifully rare cooked steak, depending slightly on the thickness of the steak and how you like it cooked.
- Slice the steak an serve with a pile of the the jumbled up salad. Finish the whole lot with a little drizzle of olive oil. Complete and utter heaven.