Creamy Roasted Garlic & Kale with Grilled Skirt Steak & Sautéed Mushrooms

Pat steaks dry and sprinkle both sides with salt and pepper, pressing to help adhere. Grill steaks on an outdoor grill over high heat (covered only if using a gas grill), 3-4 minutes per side for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally. While the steaks are grilling, prepare the mushrooms. In a medium sauté pan, melt the butter over medium-high heat. Once the foam has subsided, add the mushrooms and sauté for 4-5 minutes, until they release their liquid and begin to caramelize around the edges. Season with salt and pepper and add minced garlic. Cook, stirring, for 1 minute more. Remove from heat. Meanwhile, prepare the Monterey Risotto according to package instructions. To serve, divide the contents of the Nourish Bowl evenly onto 2 dinner plates. Add the sliced skirt steak and sautéed mushrooms. Serve immediately with extra Parmesan cheese, if desired.  

Nutrition Facts Serving Size: 440g l Servings: 2 Amount Per Serving Calories 790 l Total Fat 49g (sat fat 20g trans 0g) l Cholesterol 175mg l Sodium 440mg l Total Carbohydrate 22g l Dietary Fiber 3g l Sugars 6g (Includes 0g Added Sugars) l Protein 65g l Vitamin D 0% | Calcium 8% l Iron 40% | Potassium 30%