Green Goddess Steak Salad With Kale Recipe From Sunbasket
  • CourseMain Dish
Servings Prep Time
2servings 20minutes
Servings Prep Time
2servings 20minutes
Ingredients
  • 1 carrot
  • 4tbsp avocado oil(or olive oil)
  • 1/2tsp ground cumin
  • 1/2tsp ground coriander
  • dash salt
  • dash ground black pepper
  • 1 red onion
  • 1 lime
  • 26 oz beef top sirloin steak
  • 1bunch kale
  • 1 pear(d’Anjou)
  • Sunbasket paleo Green Goddess dressing(Primal Kitchen mayonnaise, anchovies, apple cider vinegar, scallions, parsley, fresh garlic, and salt))
Instructions
  1. Heat the oven to 400F.
  2. 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.
  3. 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.
  4. Toss to coat, then spread in an even layer.
  5. Roast in the oven at 400F for 15-20 minutes, stirring once halfway through, until tender and lightly browned.
  6. Peel and thinly slice the red onion, then add it to a mixing bowl.
  7. Slice the lime in half, add the lime juice on top of the sliced onion in the mixing bowl, then stir to coat.
  8. Pat the steaks dry with a paper towel, then season generously with the salt and black pepper on both sides.
  9. In a large frying pan over medium high heat, warm 1 tbsp of avocado oil until hot, but not smoking.
  10. Add the steaks and cook, turning frequently, until well browned, 6-8 minutes for medium rare, depending on thickness.
  11. 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.
  12. While the steaks cook and rest, start assembling the salad.
  13. Strip the kale leaves from the stems, coarsely chop the leaves, then add to a large bowl.
  14. 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.
  15. Combine the marinated onions, including the lime juice, into the large bowl with the kale and pears.
  16. Add the carrots and 2 tbsp of avocado oil to the large bowl, then toss to combine.
  17. Season to taste with salt and pepper, then toss together again.
  18. Add the steak to the large salad bowl, then toss everything together.
  19. 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.
  20. Transfer the salad to individual bowls and enjoy.
Recipe Notes

Nutrition Facts (per serving):

  • Calories: 700
  • Protein: 49g
  • Carbohydrates: 38g
  • Fat: 39g