Steak and Kale Salad
with sweet potatoes / creamy balsamic vinaigrette

Name: Steak and Kale Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 3 Tbsp Sour cream; 3/4 tsp Garlic powder; 1 1/2 Tbsp Soy sauce, low-sodium; 1 1/2 Tbsp Vinegar, balsamic; 1 Tbsp + 1 Tbsp Oil, cooking; 3 lbs Sweet potatoes (enough for 2 nights), peeled and cubed; 1 1/4 lbs Steak, flank or skirt; 8 oz Baby kale mix (sub 1 bunch of kale / 8 oz baby kale); 2 oz Walnuts; 4 Tbsp Cranberries, dried (sub any dried fruit); 2 oz Cheese, goat (sub feta)

Active: 30 Total: 35

Original GF Paleo Vegetarian

Fresh and colorful, this salad with kale, roasted sweet potatoes and dried cranberries is topped with seared steak. Finished with a creamy balsamic vinaigrette, this is the perfect cold-weather salad. A version of this salad was first featured in December 2015.

Dependency

Mexican Hash

Ingredients

Metric

Servings:

Creamy Balsamic Vinaigrette:

Vinegar, balsamic - 3 Tbsp
Mustard, Dijon - 2 tsp
Oil, olive - 2 Tbsp
Sour cream - 3 Tbsp

Steak and Kale Salad:

Garlic powder - 3/4 tsp
Soy sauce, low-sodium - 1 1/2 Tbsp
Vinegar, balsamic - 1 1/2 Tbsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Sweet potatoes (enough for 2 nights) - 3 lbs , peeled and cubed
Steak, flank or skirt - 1 1/4 lbs
Baby kale mix - 8 oz (sub 1 bunch of kale / 8 oz baby kale)
Walnuts - 2 oz
Cranberries, dried - 4 Tbsp (sub any dried fruit)
Cheese, goat - 2 oz (sub feta)

Prep

Steak - Mix together garlic powder, soy sauce and balsamic vinegar (the portion for the salad). 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)
Sweet potatoes - Peel and cube (this makes enough for two nights). (Can be done up to 5 days ahead)
Make vinaigrette - Add balsamic vinegar (the portion for the vinaigrette), mustard and olive oil to sour cream. Whisk together. (Can be done up to 5 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)

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Make

Preheat oven to 400F / 204C.
Toss sweet potatoes with the first portion of cooking oil and some salt. Spread out onto your darkest colored sheet pan for best browning (or line a lighter sheet pan with parchment paper) and arrange into one even layer. Avoid overcrowding for crispiest results - you might want to spread out across two sheet pans. Roast for 15 minutes and then bump temperature up to 475F / 246C. Shake and rotate pans and roast for another 10 to 12 minutes at higher temperature, until golden and crispy.
While potatoes roast, heat a grill pan or skillet over medium-high heat. Add second portion of 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 roasted sweet potatoes (remember to reserve half for Thursday). Top with sliced steak and crumbled goat cheese. Enjoy!

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