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Hanger Steak with Blistered Kale and Coconut Curry<\/p>\nHanger Steak with Blistered Kale and Coconut Curry<\/p>\n
For The Coconut Curry:
\n1\/4 Pound,\u00a0Scallion Whites
\n1\/2 Pound, Cherry Tomatoes
\n4 Garlic Cloves
\n1\/2 Cup, Canola Oil
\n1\/2 Tablespoon, Cumin Seeds
\n1 Tablespoon, Coriander Seeds
\n1\/2 Tube,\u00a0Indian Curry Paste
\n2 Tablespoon, Sugar
\n1\/2 Teaspoon, Korean Chili Flakes<\/p>\n
2 Tablespoons, Sugar
\n1 Can (13.5 Oz.), Whole Coconut Milk<\/p>\n
4 Cups, Packed Kale
\n1\u00a0Pound, Hanger Steak, Cleaned
\n1 Lime, Juiced
\n2 Tablespoons, Canola Oil
\n1\/4 Cup, Crispy Shallot
\n1\/4 Cup, Cilantro Leaves
\nSalt, To Taste<\/p>\n
For The Sauce: Heat up the oil and fry the spices until fragrant but not burned. Add the scallion whites, garlic, tomatoes and Indian Curry Paste. Cook for 3-4 minutes on medium heat. Add the remaining ingredients and cooking for 20 minutes, before blending until smooth.\u00a0 Just before serving, finish the sauce with freshly squeezed lime juice. For The Dish: Season the hangar steak with salt. In a large saut\u00e9 pan, heat up the oil and sear the meat on all sides, cooking until medium-rare or about 6-7 minutes. Remove the steak from the pan and let it rest, 8-10 minutes. While the steak is resting, add the kale and saut\u00e9 until lightly charred and blistered.\u00a0 Garnish the dish with cilantro leaves and crispy shallots.<\/p>\n","protected":false},"excerpt":{"rendered":"
Hanger Steak with Blistered Kale and Coconut Curry For The Coconut Curry: 1\/4 Pound,\u00a0Scallion Whites 1\/2 Pound, Cherry Tomatoes 4 Garlic Cloves 1\/2 Cup, Canola Oil 1\/2 Tablespoon, Cumin Seeds 1 Tablespoon, Coriander Seeds 1\/2 Tube,\u00a0Indian Curry Paste 2 Tablespoon, Sugar 1\/2 Teaspoon, Korean Chili Flakes 2 Tablespoons, Sugar 1 Can (13.5 Oz.), Whole Coconut Milk 4 Cups, Packed Kale 1\u00a0Pound, Hanger Steak, Cleaned 1 Lime, Juiced 2 Tablespoons, Canola Oil 1\/4 Cup, Crispy Shallot 1\/4 Cup, Cilantro Leaves Salt,…<\/p>\n