• 1 pound steak
  • Sea salt
  • 2 tablespoons harissa
  • 3 tablespoons ghee
  • 1 clove garlic, thinly sliced
  • ½ pound kale, center stems removed, and torn into palm-size shards

Serves 1-2


  1. Season steak generously with salt.
  2. Warm ghee in a large skillet. When starting to brown, add harissa and swirl to combine. Sear steak in the spiced butter 4-6 minutes each side– depending on thickness– for medium-rare. Poke your meat!
  3. Transfer the steak to a work surface or plate, and add garlic to the pan. When the garlic is beginning to brown around the edges, about 2-3 minutes, add the kale. Sauté until wilted, about 5-7 minutes. Season with salt, and serve alongside the steak.