Steak & Kale Salad
with leftover roasted sweet potatoes
This kale salad is like the holidays on a plate featuring roasted sweet potatoes (leftover from last night), dried cranberries, and flavorful seared steak. Coated in a creamy balsamic vinaigrette, this is the perfect cold-weather salad.
Ingredients
- Garlic powder - 3/4 tsp
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Steak, flank or skirt - 1 1/4 lbs
- Baby kale mix (sub 1 bunch of kale / 8 oz baby kale) - 8 oz
- Oil, cooking - 1 Tbsp
- Walnuts - 2 oz
- Dried cranberries (sub other dried fruit) - 4 Tbsp
- Leftover roasted sweet potatoes (from Wed) - 1 1/2 lbs
- Goat cheese - 2 oz
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 2 Tbsp
- Sour cream - 3 Tbsp
Prep
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Steak - Mix together garlic powder, soy sauce, and balsamic vinegar. Cover steak in marinade and tenderize with a fork. Let steak marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
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Kale - If not using a baby kale mix, remove leaves from stems. Tear leaves into small bite sized pieces. Wash and dry in salad spinner. (Can be done up to 4 days ahead)
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Make dressing - Add balsamic vinegar, Dijon, and oil to sour cream. Whisk together. (Can be done up to 5 days ahead)
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Make
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Heat a grill pan or skillet over medium-high heat. Add cooking oil and then steak to heated oil. Sear for 3 to 6 minutes on each side (closer to 3 for medium-rare and closer to 6 for more well done meat). Remove from heat, cover in foil, and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
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Toss dressing with kale leaves, walnuts, dried cranberries, and leftover roasted sweet potatoes. Top with sliced steak and crumbled goat cheese. Enjoy!
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