1 tbspolive oil4sirloin steaks (New York cut; about 200gm each), at room temperature2golden shallots, thinly sliced150 gmcurly kale (about ½ bunch), tough stalks trimmed and discarded, leaves coarsely torn100 mlveal stockQuick-pickled beetroot60 ml(¼ cup) red wine vinegar50 mlred wine40 gmcaster sugar1golden shallot, thinly sliced2thyme sprigs, plus extra leaves to serve2beetroot (about 150gm each), thinly shaved on a mandolin, small leaves reserved1 tbspextra virgin olive oil
For quick-pickled beetroot, stir vinegar, wine, sugar, shallot, thyme and 50ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil, season to taste, add half the beetroot, remove from heat and set aside while you cook the steaks. Just before serving, drain beetroot from pickling liquid, add remaining beetroot and toss with olive oil.
Preheat oven to 220C. Heat oil in a large frying pan over medium-high heat, add steaks and cook, turning once and seasoning each side, until well browned (2-3 minutes). Transfer to a baking tray and roast until cooked to your liking (4-5 minutes for medium-rare). Set aside to rest.
Return pan to heat, add shallot and sauté until tender and browned (2-3 minutes). Add kale and reserved beetroot leaves, toss to wilt (2-3 minutes), then add veal stock and toss just to combine, then season to taste. Serve steak hot, topped with wilted kale mixture and quick-pickled beetroot.