Harvest Grass-Fed Steak Salad with Kale
Ingredients:
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
Instructions:
- Mix all marinade ingredients in a medium bowl. Put the steak in the marinade and refrigerate for 2-4 hours, turning once
- While the steak is marinating, prepare the hash
- Preheat your oven to 350 degrees
- Chop onions and butternut squash
- Heat an oven-safe pan on medium heat and add olive oil. Once heated, add onion and smashed garlic
- Stir occasionally until the onion begins to soften, about 3-5 minutes
- Add butternut squash and saute for 5-7 minutes
- Add paprika, half of the black pepper, and a few dashes of salt, and stir
- Transfer the pan to the oven and let the squash cook for 10-15 minutes or until nicely roasted
- Add salt to taste
- Boil 1 cup of quinoa in 2 cups of water for 15 minutes until cooked, set aside
- Remove the steak from the marinade and pat it dry with a paper towel
- Salt and pepper the steak
- Heat 2 TB of olive oil in a skillet over medium-high heat
- Once you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing
- 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)
- Once cooked, leave the steak to rest for 5 minutes. Thinly slice steak and set aside
- For the salad, wash and dry the kale. Slice the kale thinly perpendicular to the stalks
- 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
- Add the dressing to the kale and massage the dressing and kale together with your hands
- Slice the cherry tomatoes in half
- Add the tomatoes, quinoa, pine nuts, goat cheese and cranberries to the kale
- Arrange salad bowls with salad on the bottom, and then steak and hash
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