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.
- Garlic powder - 3/4 tsp
- Tamari - 1 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
Steak - Mix together garlic powder, Tamari, 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)
Make dressing - Add balsamic vinegar, Dijon, and oil to sour cream. Whisk together. (Can be done up to 5 days ahead)
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!