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Sirloin Steak with Kale and Mustard
3/4 cup cooking oil
3 cups all-purpose flour
8 thin sirloin steaks, about 1-1/2 pounds
Salt and freshly ground pepper
1 pound package kale, or 1 bunch fresh kale, washed well and chopped
1 cup red wine
1 cup chicken broth
4 tablespoons Dijon mustard
1. Heat a large saucepan over high heat. Add the oil and let it get very hot [it will begin to smoke]. Place the flour in a shallow dish. Dredge steaks in flour and shake off the excess. When the oil is shimmering and almost smoking, add half of the steaks. Cook 1 minute per side for rare and 2 minutes per side for well done. Remove steaks from the pan and season with salt and pepper. Keep warm near the stovetop and repeat with remaining steaks.
2. Drain all but 1 tablespoon of the oil from the pan and lower the heat to medium. Add the kale and quickly sauté until it turns dark green and tender. Pour in the red wine and the chicken broth. Use a wooden spoon to scrape up any flavorful steak bits from the bottom of the pan. Increase the heat to high and simmer the sauce until it reduces by half, 2 to 3 minutes. Whisk in the Dijon mustard. Season to taste with salt and pepper.
3. Transfer steaks to a serving platter and spoon the kale with pan sauce over the top.
*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.