Bathed in a garlicky, soy marinade, these are not your average steaks. Lean in for the tip, while it's not crucial, if you let your steaks come to room temperature before cooking, they're going be nicely and evenly caramelised. We want this. A good char is everything when it comes to steak. Serve with these saucy greens that go a long way to your daily intake and feel deservedly self-satisfied.
Peel and crush garlic. Place garlic, steaks, soy and a good pinch of pepper in a bowl and toss to coat. Set aside until ready to cook.
Trim base from gai lan and brocollini and discard. Halve stalks of gai lan and brocollini and roughly chop gai lan leaves. Tear kale leaves from their stems and roughly chop.
Heat ½ the oil in a frypan over medium-high heat. Add steaks and cook for 3 minutes each side for medium-rare or until cooked to your liking. Set aside on a plate, cover with aluminium foil and rest for 5 minutes.
Wipe out pan. Heat remaining oil in frypan over medium high heat. Add gai lan stems, broccolini and kale with 40ml (2 tablespoons) water and cover with a lid. Cook for 2–3 minutes or until just tender.
Add gai lan leaves, oyster sauce and sesame seeds and cook for 1–2 minutes or until leaves are wilted.
Slice steaks. Divide greens and steak between plates. Spoon over any resting juices from steak and sprinkle with crispy shallots to serve.