Steak with Harissa Tomato Confit over Lemon Garlic Yogurt

& what I'm reading, watching, cooking & doing

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!

CATCH UP!

Life right now:

• Knee-deep in Season 7 of Summer House — about to fully catch up, what will I watch next?!

• Currently on a mango kick. Got the juiciest mangos from Good Eggs that are so flavorful, it’s unreal. Been making my Mango Sticky Rice Overnight Oats for breakfast.

• Getting ready for a double-header wedding this weekend. Excited to rewear two dresses I bought and wore last year. Crazy how the only two weddings we had this year are a day apart, in different cities.

• Working on an IVF post for my newsletter going into our egg retrieval experience, so stay tuned for that.

• Reading The Interestings, a recommendation from my friend Justine. I like it so far.

• Still dreaming about booking a big trip… I need it to happen.

• Admitting defeat and accepting that people are excited for fall and it might be time to pivot recipe themes.

THINGS I’M LOVING!

If you follow me on Instagram, you’ve likely seen me post my loaded cereal fruit bowls. I never liked cereal growing up (weird), but lately, I’ve been loving my Three Wishes Cereal, which I enjoy with almond milk, lots of fruit, and seeds. My favorite flavors are the cinnamon and fruity — they’re made with chickpeas, so you get some protein! And the sugar content is low (they also have an unsweetened).

I admit, I have fallen victim to the boxer shorts trend, but I can’t resist clothing that is comfortable. I got these navy striped boxer shorts from Anthropologie, and I have zero regrets! I know summer is winding down, but they’re so light and breezy, and I love how they look with oversized tees. Plus, 100% cotton, baby!

I’ve been on a summer chili kick, but I discovered this grass-fed ground beef from Force of Nature that also has organ meat in it, so you get lots of extra nutrients! Since it’s mixed in with the regular ground beef, it’s very palatable, and beef organs are very healthy, as they’re loaded with iron, protein, vitamins and minerals. I order mine on Good Eggs, but you can also check the store locator on their site to see where else it’s sold (I think it’s also in Sprouts).

ACTIVE DISCOUNT CODES!

Supplements

• KALEMEMAYBE25 gets you 25% off your first order with Ritual!

• Use my link to get up to 45% off Grüns gummy vitamins!

Food

• KALEMEMAYBE gets you 10% off Fishwife products!

• KMM10 gets you 10% off your first purchase with Ground Up Nut Butters

• DRIZZLE gets you 20% off Little Zing Mustard

Other Products

• CARINA10 gets you 10% off Starter Kits from Branch Basics!

• CW15 for 15% off Bon Charge Red Light Therapy

• KALEME10 for 10% Osea Malibu skincare products

RECIPE!

This recipe not a dish that can be described in typical terms — what would I categorize it as, I don’t know, but we don’t ask questions, we just cook.

The first layer of this plate is a garlicky lemon yogurt, which is topped with a tomato confit roasted with harissa for just a hint of spice. The dish is finished off with some hanger steak, parsley, and lemon zest. The juices of the tomato confit act as a sauce, and mixed with the yogurt, it’s a creamy and unique accompaniment for the hanger steak!

If you’re vegetarian, you could always make this dish with some chickpeas instead, or you could even turn it into a dip by omitting the steak and eating it with some crusty, toasted bread!

Steak with Harissa Tomato Confit over Lemon Garlic Yogurt

Ingredients (serves 2)

Harissa Tomato Confit

• 1 lb cherry or grape tomatoes

• 1 1/2 tbsp olive oil

• 1 1/2 tbsp harissa sauce

• Pinch of salt

Steak

• 1 tbsp avocado oil

• 16 oz hanger steak

• 2 tbsp chopped parsley, for garnish

Garlic Lemon Yogurt

• 1 cup greek yogurt

• 2 cloves garlic, minced

• 1 tsp olive oil

• Zest of 1 lemon

• Juice of 1/2 lemon

• Pinch of salt

1. Preheat oven to 425 F. In a small baking dish, add cherry tomatoes and drizzle on the olive oil. Add in the harissa and a pinch of salt, and mix together. Bake for 30 minutes.

2. Season your steaks with salt and pepper on both sides. To prepare your hanger steak, heat up a medium cast-iron skillet on medium-high heat. Once the pan is really hot, add the oil, and then add the steak. Cook for 4 to 5 minutes on each side depending on how thick your steak is and how you want it cooked. I look for an internal temperature of 135ºF for medium rare. Remove steak from the pan, and let rest for 5-10 minutes before cutting into slices.

3. Prepare the garlic lemon yogurt by mixing ingredients together in a small bowl until smooth.

4. Spread the yogurt on the bottom of two bowls, and top with half of the tomato confit. Place the sliced steak on top, and add the rest of the tomato confit and its juices. Garnish with chopped parsley and lemon zest, and finish off with some black pepper.

IN CASE YOU MISSED IT!

Last week, paid subscribers received a recipe for Honey Garlic Meatballs with Coconut Rice & Cucumber Salad!

Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!