Description
Tender sirloin steak seared to perfection and served atop a vibrant kale salad with Parmesan, toasted pine nuts, and a tangy lemon dressing. A healthy and flavorful meal!
Ingredients
Scale
- 1.5 lbs Sirloin Steak, about 1 inch thick
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional, for heat)
- Salt and freshly ground Black Pepper to taste
- 1 large bunch of Kale, about 10–12 ounces, stems removed and chopped
- 2 tablespoons Olive Oil
- 1/4 cup Lemon Juice, freshly squeezed
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup Toasted Pine Nuts (or slivered almonds)
- 1/4 cup Dried Cranberries (or raisins)
- 2 tablespoons Balsamic Glaze (optional, for drizzling)
- Salt and freshly ground Black Pepper to taste
- 1/2 Red Onion, thinly sliced
- 1 Avocado, diced
- Cherry Tomatoes, halved
- Cucumber, diced
Instructions
- Prepare the Steak: Take the sirloin steak out of the refrigerator about 30 minutes before cooking. Pat the steak dry with paper towels.
- Season the Steak: In a small bowl, combine the garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Generously rub this mixture all over the steak.
- Heat the Pan: Heat the olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering.
- Sear the Steak: Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C); for medium-well, aim for 145-155°F (63-68°C); and for well-done, aim for 155°F+ (68°C+).
- Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes.
- Slice the Steak: After resting, slice the steak thinly against the grain.
- Prepare the Kale: Wash the kale thoroughly and remove the tough stems. Chop the kale into bite-sized pieces.
- Massage the Kale: Place the chopped kale in a large bowl. Add the olive oil and lemon juice. Using your hands, massage the kale for 2-3 minutes until softened.
- Add the Cheese and Nuts: Add the grated Parmesan cheese and toasted pine nuts (or slivered almonds) to the kale. Toss to combine.
- Add the Dried Cranberries: Add the dried cranberries (or raisins) to the kale mixture. Toss gently.
- Season to Taste: Season the kale salad with salt and freshly ground black pepper to taste. Adjust the lemon juice or olive oil as needed to achieve your desired flavor.
- Combine the Steak and Salad: Add the sliced steak to the kale salad. Toss gently to combine.
- Add Optional Ingredients (if using): If you’re using any of the optional add-ins (red onion, avocado, cherry tomatoes, cucumber), add them now and toss gently.
- Drizzle with Balsamic Glaze (optional): If desired, drizzle the salad with balsamic glaze for a touch of sweetness and acidity.
- Serve Immediately: Serve the beef kale salad immediately.
Notes
- Steak Doneness: Use a meat thermometer for accurate results.
- Kale Massage: Don’t skip massaging the kale; it’s crucial for tenderness.
- Nuts: Toasting the nuts enhances their flavor.
- Make Ahead: Prepare the kale salad ahead, but add the steak just before serving.
- Customization: Feel free to add your favorite ingredients.
- Spice: Add red pepper flakes for heat.
- Lemon Juice: Fresh lemon juice is best.
- Olive Oil: Use good quality extra virgin olive oil.
- Parmesan: Pecorino Romano is a good substitute.
- Prep Time: 20 minutes
- Cook Time: 10 minutes