Pan-Seared Steaks & Aioli

Instructions

1. Cook the kale

   In the pan of reserved fond, heat a drizzle of olive oil on medium-high heat until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add the cooked gnocchi and cook, stirring frequently, 1 to 2 minutes, or until heated through and the kale is wilted. Transfer to a bowl and set aside to cool. Rinse and wipe out the pan.

2. Cook the gnocchi

   Add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the surface. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

3. Finish the gnocchi

   In the same pan, combine the cooked gnocchi, chopped pepperoni, and mascarpone; season with salt and pepper. Cook on medium heat, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat; stir in the cooked kale and half the parmesan (you may need to add a splash of the reserved gnocchi cooking water to achieve the desired consistency). Taste, then season with salt and pepper if desired.

4. Slice the steak & serve your dish

   Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the finished gnocchi on the side. Garnish the gnocchi with the remaining parmesan and crushed red pepper flakes. Enjoy!

5. Prepare the ingredients & make the aioli

   Wash and dry the fresh produce. Cut the kale into bite-sized pieces, discarding the thick ribs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pepperoni. In a bowl, combine the mayonnaise, half the sliced scallion whites, and as much of the garlic paste as you'd like. Season with salt and pepper.

6. Cook the steak

   Pat the steak dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat. Add the seasoned steak. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

7. CUSTOMIZED STEP 2

   Pat the shrimp dry with paper towels; remove the tails and season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and roughly chop. Rinse and wipe out the pan.