Steak & Kale Summer Salad

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.