One of the steps of this recipe might be unfamiliar as the kale is marinated in coconut milk prior to cooking. The coconut milk takes the astringent bite out of the kale and replaces it with a sweet, rich flavor. Grilled kale is soft in the middle, crispy around the edges and tinged with a smoky flavor that perfectly complements the sweet coconut milk.
- 1 1/2 pounds flank steak (although any type of steak will work with this marinade)
- 1 large piece of ginger root, roughly chopped
- 2-3 garlic cloves, roughly chopped
- 2 bunches of kale
- 2 cans of coconut milk
- 2 tablespoons gluten free tamari
- 2 tablespoons lemon juice
- 1 teaspoon red pepper flakes, or more to taste
- Place steak in a bowl or sealed bag and cover with the ginger, garlic, tamari and lemon juice. Marinate for 4 hours in the refrigerator, flipping steak occasionally.
- Pull the kale leaves from the stems (they are too chewy). Tear kale leaves in half, or larger leaves into thirds.
- Heat the coconut milk on the stove until it is just about to begin simmering, then turn off the heat and add tamari and lemon juice.
- Pour the coconut milk over the kale leaves.
- Marinate in the refrigerator for 4 hours, stirring kale occasionally.
- Heat the grill to high heat. Grill kale leaves 1-2 minutes on each side, until the leaves are wilted and slightly singed around the edges.
- Remove from the grill and sprinkle red pepper flakes on top. Chop the kale into smaller pieces if you like, as larger pieces of kale can sometimes be a bit chewy even after grilling.
- Grill the steak 6-8 minutes a side.
- Let the steak rest 5 minutes before cutting into it.
- Serve with kale leaves on the side.
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