This steak salad gives the word ‘salad’ a whole new meaning. You’ll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.
Freshly Ground Black Pepper
or Cremini Mushroom
, thinly sliced
or dressing of choice
Crumbled Feta Cheese
Season the Freshly Ground Black Pepper (1/4 tsp) with Kosher Salt (3/4 tsp) and Sirloin Steak (2) on all sides.
In a cast-iron skillet over medium-high heat, add the Neutral Oil (1 Tbsp). Once very hot, add the steaks and cook for 2-3 minutes.
Flip and add Butter (1 Tbsp) and Garlic (2 cloves) to the pan. Cook for about 2 more minutes, or until the center is 130 degrees F (55 degrees C) on an instant-read thermometer (for medium-rare). Spoon the garlic butter onto the steak as it’s cooking. Remove from the skillet and set aside to rest.
In the same pan, add the remaining Butter (1 Tbsp). Add the Freshly Ground Black Pepper (1/8 tsp) and cook until soft and browning, 6-8 minutes. Season with Kosher Salt (1/8 tsp) and Shiitake Mushrooms (2 1/3 cups).
Slice the rested steak against the grain.
Microwave the dressing for 30 seconds to 1 minute, or until hot. Toss the Kale (1 bag) with the Raspberry Vinaigrette (3/4 cup) in a large bowl.
Top the kale with mushrooms, sliced steak, Cherry Tomatoes (3/4 cup), Red Onion (1/2), and Crumbled Feta Cheese (1/4 cup).
Cooking times will vary depending on the thickness of the steak.
Nutrition Per Serving
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