Steak & Kale Summer Salad
A hearty dinner salad, celebrating summer barbeque season!
Categories: Salads,
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Prep time: 15 min |
Cook time: 20 min |
Total time: 45 min
Servings: 2-3
Ingredients
- 12 oz lean steak (striploin/sirloin)
- 1 tsp fennel seed, crushed
- 1 Tbsp maple syrup
- salt and pepper
- 1 bunch kale, purple or green
- 1 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- ½ shallot, minced
- 2 tsp Dijon mustard, grainy preferred
- 1 small yam
- pinch of ground cloves
- 1 apple, cored and diced
- 1 tsp Chinese five-spice (or cinnamon)
- ½ pomegranate, seeds
- ¼ cup fennel root, julienne
- 2 Tbsp walnuts
Directions
Rub steak with maple syrup, crushed fennel seeds, coarse salt, and coarse pepper. Bring to room temperature before grilling (approx. 1 hour).
Cut kale leaves from the spines of the kale. Roll into fist-sized bunches to make it easier to slice into thin ribbons (approx. ½ cm.).
Mix lemon juice, olive oil, shallot, and Dijon together and massage into kale ribbons. Gently rub dressing into kale to break down the fibrous leaves.
Cut yam in ¼ and slice into ½ cm pieces. Season with a pinch of cloves, salt and pepper, and melted coconut oil. Bake on a parchment-lined pan at 400F for 8-10 mins or sauté until just softened. Remove from pan and cool.
Grill steaks and allow at least 10 minutes to rest before slicing very thin against the grain.
Plate kale topped with pomegranate seeds, fennel root, five-spice apples, yams, and top with crushed walnuts and steak pieces. Serve with extra maple balsamic vinaigrette if desired.
Cut kale leaves from the spines of the kale. Roll into fist-sized bunches to make it easier to slice into thin ribbons (approx. ½ cm.).
Mix lemon juice, olive oil, shallot, and Dijon together and massage into kale ribbons. Gently rub dressing into kale to break down the fibrous leaves.
Cut yam in ¼ and slice into ½ cm pieces. Season with a pinch of cloves, salt and pepper, and melted coconut oil. Bake on a parchment-lined pan at 400F for 8-10 mins or sauté until just softened. Remove from pan and cool.
Grill steaks and allow at least 10 minutes to rest before slicing very thin against the grain.
Plate kale topped with pomegranate seeds, fennel root, five-spice apples, yams, and top with crushed walnuts and steak pieces. Serve with extra maple balsamic vinaigrette if desired.
Tagged as: Salads,