Steak Salad with Massaged Kale
This is a pretty interesting twist on steak salad and a great example of allowing vegetables to take center stage while the meat makes a flavorful cameo appearance. If you’re just not sure about eating raw kale, do yourself a favor and try the massaged version. Playing rough with the kale helps break down the fibers and definitely makes it more enjoyable to eat raw. It also helps when the kale is marinating in a balsamic vinaigrette that’s made creamy by our good friend Avocado. You can practice teamwork in the kitchen with your significant other if one of you loves to grill and the other prefers to manhandle the veggies.
Ingrediënten
- 1 pound grass-fed flank or flatiron steak
- 2½ teaspoons coarse sea salt divided
- 1 teaspoon dried Italian herbs
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated lemon zest
- 2 bunches Tuscan Dino kale, stemmed and roughly chopped
- 1 avocado
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons agave nectar
- 2 carrots shredded
Instructies
- Preheat a gas or charcoal grill.
- Lay the steak out on a cutting board or baking pan.
- In a small bowl, combine 1 teaspoon of the salt, Italian herb blend, pepper, and lemon zest.
- Rub each side of the steak with the seasoning mixture.
- Grill the steak over direct high heat for 4 minutes per side for medium-rare.
- Transfer to a plate, cover with foil, and allow the steak to rest for 5 minutes.
- Meanwhile, put the kale in a large bowl.
- Scoop the avocado into the bowl.
- Drizzle in the balsamic vinegar, olive oil, agave, and remaining 1½ teaspoons salt.
- Using both hands, massage the avocado and dressing into the kale.
- It will start to take on a wilted appearance as it gets tender.
- Add the carrots and toss well.
- Cut the steak across the grain into thin strips.
- Place a mound of salad on each plate and top with 4 or 5 steak strips.
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