Garlic Buttered sliced steak w/ onions, kale gratin panchetta

Ingredients:
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 large yellow skinned onions, thinly sliced
2 roasted red peppers, drained well and thinly sliced
Salt and pepper
A generous handful flat-leaf parsley, finely chopped
4 (1-inch) thick slices from a round loaf of good quality semolina bread, from the center of the loaf
4 tablespoons butter
4 cloves garlic, finely chopped
4 (12 ounce) NY strip steaks

Preheat broiler.

Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.

Heat a large skillet or a cast iron griddle to high.

Toast the bread under broiler and reserve.

Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.

Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.

1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups
Salt
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, chopped into 1/2-inch pieces
1 cup cream
2 cloves garlic, smashed and chopped
1/8 teaspoon grated nutmeg, eyeball it
Black pepper
1/2 cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano

Preheat the broiler but place the oven rack on the second shelf down from the heat source.

Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes; drain and dry the greens.

Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole.

Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes.