Cumin Steak With Kale, Fennel and Feta Salad

Want a juicy steak dinner on the fly? Skirt steak is fast, flavorful and forgiving. With a searing-hot grill and a quick marinade (30minutes does the trick), you can yield a deeply charred, flavor-packed crust with a tender inside. Make sure not to overcook this; medium to medium-rare is ideal. The equally fast side of shaved kale, fennel and crumbled feta is a willing accompaniment to any steak dinner, and just as at home with a pork tenderloin or chops. Raisins, a subtle addition, add a bit of natural sweetness, but skip them if you’re raisin-averse. Steak is a very good source of protein and iron and skirt steak is relatively low in saturated fat. Kale is a nutrition powerhouse. One cup of kale provides a variety of antioxidants, 200%your daily value (dv) for vitamin A, and 134% dv for vitamin C. Kale also provides over 600% dv for vitamin K, supporting blood building and strong bones. Kale and fennel may reduce your risk for heart disease and cancer.

Makes: 4 servings
Time to cook: 25 minutes plus marinating

Ingredients

1¼ pounds skirt steak

1½ teaspoons kosher salt

¾ teaspoon black pepper

4 tablespoons lemon juice (from 2 lemons)

5 tablespoons extra-virgin olive oil

1 garlic clove, chopped or pressed

1½ teaspoons ground cumin

1 small bunch lacinato kale, stemmed, ribbed and thinly sliced (about 10 cups or 10 ounces)

1 small head fennel (or ½ a large head), thinly sliced (about 8 ounces)

6 ounces feta cheese, crumbled

⅓ cup raisins (optional)

Cooking Instructions

1. Pat steak dry with paper towels and place in a resealable bag or large bowl with ¾ teaspoon salt, ½ teaspoon pepper, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic and cumin. Toss to coat and set aside for at least 30 minutes or refrigerate up to overnight.

2. Meanwhile, make the salad: Whisk together the remaining lemon juice and olive oil. Add the kale and remaining ¾teaspoon salt and ¼ teaspoon pepper and massage the dressing into the kale to soften it. Add the fennel, feta and raisins, if using, and toss vigorously until evenly mixed.

3. Light the grill or heat the broiler. Remove the steak from the marinade and let the excess drip off. (A dry steak yields a better, crisper sear.) Grill the meat until seared and cooked to taste, 3 to 5 minutes per side for medium-rare to medium, or broil until charred, 2 to 5 minutes per side.

4. Let the meat rest for 5 minutes before slicing against the grain and serving, with the salad alongside.

Nutrition per serving
614 calories; 45 grams fat; 15 grams saturated fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 11 grams sugar; 37 grams protein; 756 milligrams sodium.

Recipe by Sarah Copeland, NY Times Cooking