The smooth, sweet vanilla porter in the gastrique balances beautifully with the savory warmth of the steak and the crispy charred kale.
Active preparation time: 45 minutes
Total time: 45 minutes
Servings: 2
Vanilla Porter Gastrique
1 can/bottle (12 fl oz/355 ml) vanilla porter
¼ cup (2 fl oz/59 ml) honey
1 cup (8 fl oz/237 ml) balsamic vinegar
In a small saucepan, combine the vanilla porter, honey, and balsamic vinegar. Cook on high heat until the mixture begins to boil, then reduce to a simmer. Cook until the sauce reduces and begins to thicken. Cool to room temperature and reserve for the steak.
Charred Kale
3 oz (85 g) kale leaves
¼ cup (2 fl oz/59 ml) blended oil (80% vegetable oil, 20% olive oil)
Salt and pepper
Preheat the grill on high. Brush the kale leaves with the oil, then season with salt and pepper. Place on the grill and allow to char on one side, then remove from the heat and reserve.
Blackened Flat Iron
1 lb (454 g) flat iron steak
¼ cup (2 fl oz/59 ml) blended oil (80% vegetable oil, 20% olive oil)
Cajun seasoning to taste
Salt and pepper to taste
Brush the steak with the oil and season with the Cajun seasoning. Grill 90 percent on one side to allow blackening. Cook until the internal temperature reaches 135°F (57°C) or desired degree of doneness.
Divide the charred kale between two plates. Slice the steak and arrange the slices on the charred kale. Drizzle the vanilla porter gastrique over the steak slices.
Beer Suggestions: Breckenridge Brewery Vanilla Porter (Denver, Colorado), Knee Deep Imperial Tanilla (Auburn, California), Empyrean Dark Side Vanilla Porter (Lincoln, Nebraska).