2. Remove stems from kale and roughly tear leaves into pieces. Toss with lemon juice, crushed garlic (1 clove), 1 tsp ground paprika, 1 tbsp oil, salt and pepper. Place on a second baking tray (see notes) and roast for 5-7 minutes, or until crispy.
3. Rub steaks with 1 tbsp oil and season with salt and pepper. Heat a large pan over high heat. Cook steaks for 6-8 minutes on each side or to your liking (see notes). Set aside on a plate to rest, reduce heat to medium-low.
4. Add 40g butter to pan to melt. Slice leek, add to pan with mushrooms, 1 tsp ground paprika and 1 tsp dried tarragon. Cook for 5-7 minutes, or until softened. Remove from heat, stir through yoghurt and steak resting juices. Add water if needed to loosen. Season with salt.
5. Toss shredded beetroot through kale. Slice steaks, serve with mushrooms sauce, parsnip chips and kale salad.
Kale can also be placed on top of the parsnips for the last 5 minutes of cooking time if you don’t have a second baking tray.
Cooking times vary with the thickness of the steak.
kale 1 bunch
garlic 1 clove
ground paprika 1tsp
bolar blade steak 800g
dried tarragon 1tsp
sliced mushrooms 1 punnet
natural yoghurt 3/4 cup
shredded beetroot 1 punnet
From your pantry: Oil, salt & pepper