Express Review + Sauteed Steak and Kale

Since renovations have finally begun on my home, this was the first weekend A and I found ourselves to have free time in a long time and we didn't quite know what to do with ourselves so we spent some time at the mall, where I popped into an Express, which I haven't been in for a long time. I quickly fell for their Short Sleeve Baroque Lace Tees, which seem perfect for these hot and humid days but unfortunately, A persuaded me not to buy it since it's quite expensive for what it is. I'll be on the lookout for them if they go on sale. I did, however, purchase a bunch of things from Forever 21 and H&M, and will be cataloged in this month's haul.

Top: Express Short Sleeve Baroque Lace Tee

On a side note, I used to think that designing my own home would be wonderful and I had always looked forward to it as the most exciting time of my life but now that' I'm finally doing it and essentially have all the decision-making power to pick whatever I want, it's actually really stressful and daunting because I don't know if I'm making the right choices. It's also been tough to keep up here since I no longer have internet access but so far, I think it has overall been a smooth adjustment. And since I'm temporarily living elsewhere, I've had to adjust to living with my possessions all bagged up in a separate room but A has been really generous and gave me one of his closets all to myself. :)

Since I no longer have access to my own kitchen, I won't be cooking much anymore but do still have a few recipes I want to share. One is for Sauteed Steak & Kale that A really enjoyed when I made it and is a nice and refreshing dish for these hot summer days.


Prep time: 25 minutes
Total time: 25 minutes

2 12 oz boneless rib eye steak, about 1.5-2" thick, trimmed
1 tablespoon white miso
1 small bunch kale, ribs and stems removed, torn into bite-size pieces (about 8 cups)
1.5 cups cherry, grape, or pear tomatoes, halved
1/2 cup thinly sliced red onion
1 tablespoon minced garlic
2 teaspoons balsamic vinegar
1 tablespoon plus 1/2 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Preheat the oven to 325 degrees. Season steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a small cup, combine miso and 2 teaspoons balsamic vinegar. Heat 1/2 teaspoon vegetable oil in a large skillet over medium-high heat. Brown steaks, about 2 minutes a side. Transfer steaks to a foil-lined baking sheet and roast 15 minutes for medium rare or until desired degree of doneness. Remove from oven and smear each steak with 1 teaspoon miso mixture. Set aside to rest. Stir 2 tablespoons cold water into remaining miso mixture.
2. Add 1 tablespoon vegetable oil to same skillet and heat over medium-high heat. Add 1 tablespoon minced garlic, kale, tomatoes, 1/2 teaspoon salt and 1/4 teasoon pepper and saute 20 seconds. Add remainign miso mixture and saute 1 to 2 minutes, or until kale just starts to wilt. Remove from heat.
3. Thinly slice steak across the grain. In a large salad bowl, toss together kale mixture, steak and any juices that have accumulated, and onion.

Serves 4.

Nutrition facts per serving:
360 calories
45 g protein
19 g carbohydrate
13 g fat (3.4 saturated)
4 g fiber
722 mg sodium

Leaving you with the quote of the day: "It's not the years in your life that count. It's the life in your years." - Abraham Lincoln


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