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
Sirloin Steak (2)
Kosher Salt (3/4 tsp)
Freshly Ground Black Pepper (1/4 tsp)
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)
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
Shiitake Mushrooms (8 oz)
and cook until soft and browning, 6-8 minutes. Season with
Kosher Salt (1/8 tsp)
Freshly Ground Black Pepper (1/8 tsp)
Slice the rested steak against the grain.
Microwave the dressing for 30 seconds to 1 minute, or until hot. Toss the
Kale (1 bag)
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)
Crumbled Feta Cheese (1/4 cup)
Cooking times will vary depending on the thickness of the steak.
Nutrition Per Serving
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