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.
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Ingredients
Steak & Kale Salad with Leftover Roasted Sweet Potatoes:
- 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
Creamy Balsamic Vinaigrette:
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 2 Tbsp
- Sour cream - 3 Tbsp
Nutrition Facts
Amount Per Serving
Calories
707
Just a moment...
% Daily Value
Total Fat
37g
58%
Just a moment...
Saturated Fat
10g
50%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
109mg
36%
Just a moment...
Sodium
639mg
27%
Just a moment...
Total Carbohydrate
55g
18%
Just a moment...
Dietary Fiber
7g
26%
Just a moment...
Sugars
15g
Just a moment...
Protein
42g
Just a moment...
Prep
- 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)
- 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)
- 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
- 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).
- Toss dressing with kale leaves, walnuts, dried cranberries, and leftover roasted sweet potatoes. Top with sliced steak and crumbled goat cheese. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
707
Just a moment...
% Daily Value
Total Fat
37g
58%
Just a moment...
Saturated Fat
10g
50%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
109mg
36%
Just a moment...
Sodium
639mg
27%
Just a moment...
Total Carbohydrate
55g
18%
Just a moment...
Dietary Fiber
7g
26%
Just a moment...
Sugars
15g
Just a moment...
Protein
42g
Just a moment...
Reviews
Ratings
23 reviews
Boiled the sweet potatoes, so they lost some texture, but the walnuts helped it from feeling too mushy. Really good, fall/winter salad.
0 HelpfulThis is a great salad. Perfect combination of flavors. The marinade caramelized nicely on the steak.
0 HelpfulThis is my boyfriend's favorite meal from Cook Smarts, so far. Just make sure that your steak is a thinner cut so that it cooks sears nicely on the outside and gives you a bit of room for controlling the doneness of the interior. If you have a thicker cut, butterfly it.
0 Helpfulleft out the sweet potatoes and sliced up leftover tri-tip. My husband raved about this meal!
0 Helpful