Tender steak with a spicy crust and a side dish of braised kale

Ingredients:

• 0.6-0.7 kg of marbled tri-tip steak (triangular cut from the hip), trim the fat
• 1 teaspoon chipotle chili powder
• 3 tablespoons of vegetable oil
• 1 small onion, diced
• 2 cloves garlic, thinly sliced
• 450 g frozen chopped kale, thawed and squeezed out
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 2 tablespoons of honey
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

Preparation:

1. Preheat oven to 200°C.
   
   Combine chipotle peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub the mixture over the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil, then add the steak; sear for 3 minutes on each side. Transfer the skillet to the oven and bake until a meat thermometer inserted into the side of the steak reads 135°F (57°C) for medium, 15 to 20 minutes. Transfer the steak to a cutting board.
2. Meanwhile, heat the remaining 2 tablespoons of vegetable oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, 5 minutes. Add the cabbage and 1/2 cup of water and simmer, stirring occasionally, for 10 minutes. Add 1 tablespoon of vinegar and salt and pepper to taste.
3. In a bowl, whisk together the ketchup, remaining 3 tablespoons vinegar, honey, Worcestershire sauce, mustard, and 1/2 cup water. Return the cast iron skillet to medium-high heat, add the ketchup mixture, and cook until thickened, 3-5 minutes. Slice the steak across the grain. Serve with the sauce and cabbage.