Harvest Grass-Fed Steak Salad with Kale

Instructions:

1. Mix all marinade ingredients in a medium bowl. Put the steak in the marinade and refrigerate for 2-4 hours, turning once
2. While the steak is marinating, prepare the hash
3. Preheat your oven to 350 degrees
4.  Chop onions and butternut squash
5. Heat an oven-safe pan on medium heat and add olive oil. Once heated, add onion and smashed garlic
6. Stir occasionally until the onion begins to soften, about 3-5 minutes
7. Add butternut squash and saute for 5-7 minutes
8. Add paprika, half of the black pepper, and a few dashes of salt, and stir
9. Transfer the pan to the oven and let the squash cook for 10-15 minutes or until nicely roasted
10. Add salt to taste
11. Boil 1 cup of quinoa in 2 cups of water for 15 minutes until cooked, set aside
12. Remove the steak from the marinade and pat it dry with a paper towel
13. Salt and pepper the steak
14. Heat 2 TB of olive oil in a skillet over medium-high heat
15. Once you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing
16. Sear the steaks over direct heat for 2 minutes per side, then move them off the heat, cover, and cook and extra 4 minutes (or until desired doneness)
17. Once cooked, leave the steak to rest for 5 minutes. Thinly slice steak and set aside
18. For the salad, wash and dry the kale. Slice the kale thinly perpendicular to the stalks
19. To make the dressing, add balsamic, olive oil, honey, dijon mustard, salt, pepper, and garlic to a high-speed blender and blend until everything is combined
20. Add the dressing to the kale and massage the dressing and kale together with your hands
21. Slice the cherry tomatoes in half
22. Add the tomatoes, quinoa, pine nuts, goat cheese and cranberries to the kale
23. Arrange salad bowls with salad on the bottom, and then steak and hash