Steak and Kale Salad
with sweet potatoes / creamy balsamic vinaigrette
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.
- Vinegar, balsamic - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 2 Tbsp
- Sour cream - 3 Tbsp
- Garlic powder - 3/4 tsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Tamari - 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)
- Steak - Mix together garlic powder, Tamari 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)
- 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!
We subbed leaf lettuce from our garden for the kale, pecans for walnuts, feta for goat cheese, and added a little honey and salt to the dressing. This was a great way to use a cheap cut of beef...cooked medium-rare of course!0 Helpful
Very hearty salad!0 Helpful
I don't think I executed this dish it very well. I cooked the steak in a grill pan and followed the directions for medium rare, and although it was cooked to perfection on the outside, it was raw on the inside. So I tried cooking it longer only to over cook it. With summer coming up I would love a tutorial video on barbecuing. That is a skill I need to work on.0 Helpful
I thought this was great. Next time I might try tofu instead of mushrooms. Could make deconstructed for the kids too.0 Helpful
My husband loved it. Note to self: leave out the kale if you want 3-year-old to eat.0 Helpful
This was okay, but we subbed baby spinach in for the baby kale because the kale wasn't looking so great at the grocery store. Also used a cheaper cut of steak - big mistake.0 Helpful