Flank Steaks and Creamed Kale with Sunchokes Two Ways



Flank Steaks and Creamed Kale
with Sunchokes Two Ways





Flank steak has an excellent flavor and texture to serve as the main component of a meal, turned into fajitas, or sandwiches.  Sunchokes are also a favorite of mine, providing earthy and crisp flavor to salads when fresh or great depth of flavor when roasted.  


Ingredients


Steaks
Flank steaks
Salt
Pepper
Olive oil

Creamed Kale
Water
Salt
Pepper
Heavy cream
Butter
Parmesan cheese

Salad
Roasted sunchokes
Sunchoke matchsticks
Sunflower seeds, toasted


This recipe comes from Blue Apron.






Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

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Credit:  bluearpon.com

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