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Harvest Grass-Fed Steak Salad with Kale

March 23, 2018

Harvest Grass-Fed Steak Salad with Kale


For the Marinade

  • 8-12 oz. Steak
  • 1.5 TB Extra Virgin Olive Oil
  • 2 TB Balsamic Vinegar
  • 2 tsp Soy Sauce
  • ½ tsp Garlic minced
  • 1.5 tsp Honey
  • ½ tsp Salt
  • ¼ tsp Pepper

For the Salad

  • 1 Large Bunch Kale
  • 3 TB Balsamic Vinegar
  • 4 TB Olive Oil
  • ½ Clove Garlic Minced
  • 1 tsp Dijon Mustard
  • 1.5 TB Honey
  • ¼ tsp. Salt
  • ¼ tsp. Black Pepper
  • ¼ Cup Chopped Pine Nuts
  • 1/8 cup Cherry Tomatoes
  • 1/4 cup Goat Cheese
  • 1/8 cup Dried Cranberries
  • 1 cup Dried Quinoa

For the Hash

  • 1 1/2 TB Olive Oil
  • ½ Cup Onion, Chopped
  • 3 Cups Butternut Squash, chopped into ½ inch cubes
  • 2 Cloves Garlic, Smashed
  • ½ tsp Black Pepper
  • ¼ tsp Paprika
  • Salt, to taste
  • Servings: 4
  • Prep Time: 5 hours
  • This Recipe is: Egg Free, Gluten Free
  • Cook For: Dinner
  • Cuisine Type: American
  • Author: Adapted from Edible East End


  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

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