Green Goddess Steak Salad With Kale Recipe From Sunbasket
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| Prep Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 carrot
- 4 tbsp avocado oil (or olive oil)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- dash salt
- dash ground black pepper
- 1 red onion
- 1 lime
- 2 6 oz beef top sirloin steak
- 1 bunch kale
- 1 pear (d'Anjou)
- Sunbasket paleo Green Goddess dressing (Primal Kitchen mayonnaise, anchovies, apple cider vinegar, scallions, parsley, fresh garlic, and salt))
Ingredients
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Instructions
- Heat the oven to 400F.
- Trim the ends off the carrot, peel the skin off, cut the carrots in half lengthwise, then cut the carrots crosswise on the diagonal into 1/2 inch lengths.
- On a baking sheet pan, add the carrots, then top with 1 tbsp of avocado oil, 1/2 tsp ground cumin, 1/2 tsp ground coriander, a dash of salt, a dash of ground black pepper.
- Toss to coat, then spread in an even layer.
- Roast in the oven at 400F for 15-20 minutes, stirring once halfway through, until tender and lightly browned.
- Peel and thinly slice the red onion, then add it to a mixing bowl.
- Slice the lime in half, add the lime juice on top of the sliced onion in the mixing bowl, then stir to coat.
- Pat the steaks dry with a paper towel, then season generously with the salt and black pepper on both sides.
- In a large frying pan over medium high heat, warm 1 tbsp of avocado oil until hot, but not smoking.
- Add the steaks and cook, turning frequently, until well browned, 6-8 minutes for medium rare, depending on thickness.
- Transfer the cooked steak to a cutting board to rest for at least 5 minutes, then cut the steak crosswise into 1/4 inch thick slices.
- While the steaks cook and rest, start assembling the salad.
- Strip the kale leaves from the stems, coarsely chop the leaves, then add to a large bowl.
- Cut the pear into quarters, cutting away the core, then cut into 1/4 inch thick slices, and add to the large bowl with the kale.
- Combine the marinated onions, including the lime juice, into the large bowl with the kale and pears.
- Add the carrots and 2 tbsp of avocado oil to the large bowl, then toss to combine.
- Season to taste with salt and pepper, then toss together again.
- Add the steak to the large salad bowl, then toss everything together.
- Top the salad with the Sunbasket paleo Green Goddess dressing, comprised of Primal Kitchen mayonnaise, anchovies, apple cider vinegar, scallions, parsley, fresh garlic, and salt, then toss everything together.
- Transfer the salad to individual bowls and enjoy.
Recipe Notes
Nutrition Facts (per serving):
- Calories: 700
- Protein: 49g
- Carbohydrates: 38g
- Fat: 39g