Grilled Steak and Kale Salad

I still remember the first time I served this Grilled Steak and Kale Salad to my family. It was a warm summer evening, the kind where you crave something substantial yet refreshing. I’d been experimenting with ways to make salads more exciting, especially for my husband who usually considers a salad a “side dish” at best. The aroma of the grilling steak, mingling with the zesty lemon-tahini dressing I’d whipped up for the kale, filled our backyard. When I brought out the platter – a vibrant tapestry of deep green kale, perfectly seared steak slices fanned out artfully, juicy cherry tomatoes, creamy avocado, and a sprinkle of toasted almonds – there was an audible “wow.” That night, even my picky eater son went back for seconds, and my husband declared it the “best salad ever.” It wasn’t just a meal; it was an experience. This Grilled Steak and Kale Salad has since become a staple in our home, perfect for weeknight dinners when we want something special, or for weekend gatherings with friends. It’s a powerhouse of flavor and nutrition, and I’m thrilled to share how you can bring this incredible dish to your table. It’s more than just a recipe; it’s a celebration of fresh ingredients and the joy of a satisfying, healthy meal.

Ingredients

Here’s what you’ll need to create this show-stopping Grilled Steak and Kale Salad:

For the Grilled Steak & Marinade:

• 1.5 lbs Flank Steak (or Sirloin/New York Strip): About 1-1.5 inches thick. Flank steak is lean and flavorful, perfect for grilling and slicing thinly against the grain for tenderness. Sirloin offers a good balance of flavor and tenderness, while New York Strip provides a richer, beefier taste.
• 1/4 cup Olive Oil: Extra virgin, for a rich base to the marinade that helps tenderize and carry flavors.
• 2 tablespoons Soy Sauce (or Tamari for gluten-free): Adds a deep umami flavor and helps in browning the steak.
• 2 tablespoons Balsamic Vinegar: Provides a tangy sweetness that complements the richness of the beef.
• 2 cloves Garlic, minced: Fresh garlic offers a pungent, aromatic kick.
• 1 teaspoon Dried Oregano: Adds an earthy, slightly peppery note.
• 1/2 teaspoon Black Pepper, freshly ground: For a touch of spice and to enhance other flavors.
• 1/4 teaspoon Red Pepper Flakes (optional): For a subtle hint of heat, adjust to your preference.

For the Kale Salad & Dressing:

• 1 large bunch Kale (approx. 8-10 cups, stems removed and roughly chopped): Lacinato (dinosaur) or curly kale works well. Removing the tough stems and chopping allows for easier eating and better dressing absorption.
• 1 tablespoon Olive Oil: Extra virgin, used for massaging the kale to soften its texture.
• 1 pinch of Salt: Helps to break down the kale fibers during massaging.

For the Lemon-Tahini Dressing:

• 1/3 cup Tahini: A smooth paste made from sesame seeds, providing a creamy texture and nutty flavor. Ensure it’s well-stirred.
• 1/4 cup Fresh Lemon Juice: Brightens the dressing and cuts through the richness of the tahini and steak. About 1-2 lemons.
• 2 tablespoons Water (or more, to reach desired consistency): Helps to thin the dressing to a pourable consistency.
• 1 tablespoon Maple Syrup (or Honey): Adds a touch of sweetness to balance the tartness of the lemon and bitterness of tahini.
• 1 clove Garlic, minced: For an extra layer of aromatic flavor in the dressing.
• 1/2 teaspoon Dijon Mustard: Adds a slight tang and helps emulsify the dressing.
• Salt and Black Pepper to taste: Season generously to bring all the flavors together.

Optional Salad Add-ins & Toppings:

• 1 cup Cherry Tomatoes, halved: Adds sweetness, acidity, and a burst of color.
• 1 Avocado, sliced or diced: Provides creaminess and healthy fats. Add just before serving to prevent browning.
• 1/4 cup Red Onion, thinly sliced: Offers a sharp, piquant bite. Soaking in cold water for 10 minutes can mellow its flavor.
• 1/4 cup Toasted Almonds, slivered (or walnuts, pecans, or pumpkin seeds): For a delightful crunch and nutty flavor.
• 1/4 cup Crumbled Feta or Goat Cheese (optional): Adds a salty, tangy, and creamy element. Shaved Parmesan also works wonderfully.
• Fresh Parsley or Cilantro, chopped (for garnish): Adds a final touch of freshness and color.

Instructions

Follow these steps to assemble your delicious Grilled Steak and Kale Salad:

1. Marinate the Steak (At least 30 minutes, up to 4 hours):

• In a small bowl, whisk together the marinade ingredients: olive oil, soy sauce (or tamari), balsamic vinegar, minced garlic, dried oregano, black pepper, and optional red pepper flakes.
• Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s well-coated.
• Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. Avoid marinating for too long with acidic ingredients like vinegar, as it can start to break down the meat texture too much.
• Remove the steak from the refrigerator about 20-30 minutes before grilling to allow it to come to room temperature. This helps it cook more evenly.

2. Prepare the Kale:

• Wash the kale thoroughly under cold running water.
• Remove the tough central ribs/stems from the kale leaves. You can do this by holding the stem with one hand and stripping the leaves off with the other, or by cutting them out with a knife.
• Roughly chop or tear the kale leaves into bite-sized pieces and place them in a large salad bowl.
• Add the 1 tablespoon of olive oil and a pinch of salt to the kale.
• Massage the kale with your hands for 2-3 minutes. Rub the leaves together firmly. You’ll notice the kale darken in color, soften in texture, and reduce in volume. This step is crucial for making the kale less bitter and more tender. Set aside.

3. Make the Lemon-Tahini Dressing:

• In a medium bowl, whisk together the tahini, fresh lemon juice, water, maple syrup (or honey), minced garlic, and Dijon mustard.
• The tahini might seize up initially when mixed with the lemon juice; continue whisking and add a little more water, one teaspoon at a time, until the dressing is smooth, creamy, and pourable. It should be the consistency of heavy cream or a good ranch dressing.
• Season with salt and black pepper to taste. Adjust lemon juice or maple syrup if needed to achieve your desired balance of flavors. Set aside.

4. Grill the Steak:

• Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat (around 400-450°F or 200-230°C). Clean and lightly oil the grill grates to prevent sticking.
• Remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade.
• Place the steak on the hot grill. For a 1-inch thick flank steak, grill for approximately 4-6 minutes per side for medium-rare, or 6-8 minutes per side for medium. Cooking time will vary depending on the thickness of your steak and your desired level of doneness.
  • Rare: 125-130°F (52-54°C)
  • Medium-Rare: 130-135°F (54-57°C)
  • Medium: 135-140°F (57-60°C)
  • Medium-Well: 140-145°F (60-63°C)
• Use an instant-read meat thermometer inserted into the thickest part of the steak to check for doneness. Avoid overcooking, as flank steak can become tough.
• Once cooked to your liking, transfer the steak to a clean cutting board. Tent it loosely with aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

5. Assemble the Salad:

• While the steak is resting, add about two-thirds of the lemon-tahini dressing to the massaged kale. Toss well to ensure all the leaves are evenly coated.
• Add your chosen optional ingredients to the kale: halved cherry tomatoes, sliced red onion (if using, you might want to soak it in cold water for 10 minutes beforehand to mellow its sharpness), and any other sturdy vegetables. Toss gently to combine.
• Thinly slice the rested steak against the grain. This is very important for flank steak to ensure tenderness. Look for the direction of the muscle fibers and cut perpendicular to them.
• Arrange the dressed kale mixture on a large platter or in individual serving bowls.
• Top the kale with the sliced grilled steak.
• Garnish with sliced avocado (add lemon juice to prevent browning if preparing ahead), toasted almonds (or other nuts/seeds), and crumbled feta or goat cheese (if using).
• Drizzle the remaining lemon-tahini dressing over the steak and salad, or serve it on the side.
• Sprinkle with fresh chopped parsley or cilantro for a final touch of freshness.

6. Serve Immediately:

• Enjoy your vibrant and delicious Grilled Steak and Kale Salad right away for the best texture and temperature contrast.

Nutrition Facts

• Servings: 4 hearty servings
• Calories per serving: Approximately 550-650 kcal (This can vary based on the exact cut of steak, amount of oil used, and optional add-ins.)

Key Nutrition Highlights (per serving, approximate):

1. Protein (approx. 40-45g): Primarily from the steak, essential for muscle repair, growth, and satiety. Kale and tahini also contribute.
2. Healthy Fats (approx. 35-40g): Sourced from olive oil, tahini, avocado (if used), and nuts. Includes monounsaturated and polyunsaturated fats, beneficial for heart health.
3. Fiber (approx. 8-10g): Largely from kale, vegetables, and tahini. Aids in digestion, helps regulate blood sugar, and promotes fullness.
4. Iron (significant % of DV): Steak is a rich source of heme iron, which is easily absorbed by the body. Kale also provides non-heme iron. Iron is crucial for oxygen transport and energy production.
5. Vitamin K (very high % of DV): Kale is packed with Vitamin K, essential for blood clotting and bone health.

Disclaimer: These are estimates. Actual nutritional values will vary based on specific ingredients, brands, and preparation methods.

Preparation Time

• Marinating Time: 30 minutes (minimum) to 4 hours
• Prep Time (chopping, dressing, etc.): 25-30 minutes
• Cook Time (grilling steak): 8-15 minutes (depending on desired doneness)
• Resting Time (for steak): 10 minutes
• Total Time (excluding marinating beyond 30 mins): Approximately 45-55 minutes

This Grilled Steak and Kale Salad is a fantastic option for a relatively quick yet impressive meal, perfect for weeknights if you marinate the steak in the morning or the night before, or for a relaxed weekend lunch or dinner.

How to Serve

This Grilled Steak and Kale Salad is a complete meal in itself, but here are some creative ways to serve and present it to elevate the dining experience:

• Family-Style Platter:
  • Arrange the dressed kale on a large, attractive platter.
  • Fan the sliced grilled steak artfully over one side of the kale.
  • Strategically place clusters of cherry tomatoes, avocado slices, and red onion around the platter for visual appeal.
  • Sprinkle toasted nuts and cheese (if using) generously over the top.
  • Drizzle with a little extra dressing and garnish with fresh herbs. This presentation is perfect for sharing and makes a stunning centerpiece.
• Individual Main Course Bowls:
  • Divide the dressed kale among individual shallow bowls or deep plates.
  • Top each portion with an equal amount of sliced steak.
  • Carefully arrange the add-ins like avocado, tomatoes, and onions in each bowl.
  • Finish with a sprinkle of nuts, cheese, and a drizzle of extra dressing. This ensures everyone gets a perfectly composed serving.
• Deconstructed Salad Bar Style (for picky eaters or customization):
  • Serve the massaged kale, grilled sliced steak, various toppings (tomatoes, avocado, onions, nuts, cheese), and the dressing in separate bowls.
  • Allow everyone to build their own salad according to their preferences. This is particularly great for gatherings with diverse dietary needs or preferences.
• As a Light Lunch or Dinner Party Starter:
  • Serve smaller portions in elegant bowls or on small plates as an impressive appetizer or first course for a dinner party.
• Accompaniments and Pairings:
  • Bread: Serve with crusty bread, garlic bread, or warm pita bread to soak up any leftover dressing. Whole-grain rolls would also be a healthy addition.
  • Grains: For an even heartier meal, serve alongside a small portion of quinoa, farro, or couscous. You can even mix some cooked and cooled quinoa directly into the salad.
  • Wine Pairing:
    • Red Wine: A medium-bodied red like a Cabernet Franc, Merlot, or a lighter Zinfandel complements the grilled steak beautifully.
    • White Wine: A crisp Sauvignon Blanc or a dry Rosé can pair well with the vibrant flavors of the kale and lemon-tahini dressing.
  • Beverages: Iced tea, sparkling water with lemon, or a light craft beer are also excellent choices.
• Presentation Tips:
  • Color Contrast: Play up the colors. The deep green of the kale, the rich brown of the steak, the red of tomatoes, and the pale green of avocado create a visually appealing dish.
  • Height: Try to build some height when plating, especially for individual servings.
  • Garnish: Don’t underestimate the power of a fresh herb garnish. Chopped parsley, cilantro, or even chives can add a professional touch.
  • Drizzle, Don’t Drown: Apply the final drizzle of dressing thoughtfully, allowing the colors and textures of the ingredients to show through.

Additional Tips

Elevate your Grilled Steak and Kale Salad with these eight valuable tips:

1. Choosing the Right Steak Cut: While flank steak is recommended for its leanness and flavor profile when grilled and sliced thin, don’t hesitate to experiment. Sirloin offers a good balance of tenderness and beefy flavor. New York strip or even ribeye (though richer) can be used if you prefer a more decadent steak. For budget-friendlier options, consider skirt steak (cook quickly to medium-rare and slice very thinly against the grain) or flat iron steak. Always aim for a cut that’s at least 1-inch thick for best grilling results.
2. The Art of Massaging Kale: This step is non-negotiable for a pleasant kale salad experience. Massaging with a bit of olive oil and salt tenderizes the tough cellulose structure of the kale, making it softer, less bitter, and easier to digest. You’ll physically feel the leaves relax and shrink. It also helps the dressing adhere better. Spend a good 2-3 minutes on this – your jaw will thank you!
3. Don’t Skip Resting the Steak: Once your steak is grilled to perfection, resist the urge to slice into it immediately. Resting the steak, tented loosely with foil, for at least 10 minutes allows the muscle fibers to relax and the juices to redistribute throughout the meat. Cutting it too soon will result in a dry steak and a puddle of lost flavor on your cutting board.
4. Slice Steak Against the Grain: This is especially crucial for tougher cuts like flank or skirt steak. Identify the direction of the muscle fibers (the “grain”) and slice thinly perpendicular to them. This shortens the muscle fibers, making each bite significantly more tender.
5. Customize Your Dressing: The lemon-tahini dressing is delicious, but feel free to adapt it. If you don’t have tahini, a simple lemon vinaigrette (olive oil, lemon juice, Dijon, garlic, honey) works beautifully. For a different flavor profile, try a balsamic vinaigrette or even a creamy avocado-based dressing. Taste and adjust seasonings – a good dressing is well-balanced.
6. Toast Your Nuts/Seeds: Toasting nuts or seeds (like almonds, walnuts, pecans, or pumpkin seeds) for 5-7 minutes in a dry skillet over medium heat or in a 350°F (175°C) oven until fragrant dramatically enhances their flavor and crunch. Let them cool before adding to the salad to maintain their crispness. This small step adds a significant layer of complexity.
7. Ingredient Temperature Matters: For the best experience, aim for room temperature or slightly warm steak slices on cool, crisp kale. If your steak has cooled completely, you can quickly warm the slices in a pan or microwave, but be careful not to overcook them. The contrast in temperatures can be very appealing. The avocado should be added just before serving to maintain its fresh color and texture.
8. Make-Ahead Strategies: You can prepare components in advance to save time.
   • Steak: Marinate the steak up to 4 hours ahead. You can even grill it a day in advance, slice it, and store it in an airtight container in the fridge. Reheat gently or serve chilled.
   • Kale: Wash, destem, and chop the kale a day or two ahead. Store in an airtight container or bag with a paper towel to absorb excess moisture. Massage it just before assembling the salad or up to an hour before (it holds up well once massaged).
   • Dressing: The lemon-tahini dressing can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. It may thicken when chilled, so let it sit at room temperature for 15-20 minutes and whisk well, possibly adding a teaspoon or two of water, before using.
   • Toppings: Chop vegetables (except avocado) and toast nuts ahead of time. Assemble the salad just before serving to keep everything fresh and crisp.

FAQ Section

Here are answers to some frequently asked questions about this Grilled Steak and Kale Salad:

1. Q: Can I use a different type of leafy green instead of kale?
* A: Absolutely! While kale offers a robust texture and nutritional benefits, you can substitute it with other sturdy greens. Spinach would be a softer alternative (no massaging needed, but it will wilt more with dressing). Romaine lettuce would provide a good crunch. Arugula would add a peppery bite. If using more delicate greens, dress them just before serving.

2. Q: I don’t have an outdoor grill. Can I cook the steak indoors?
* A: Yes, you can! A cast-iron skillet or a grill pan on the stovetop works wonderfully. Heat the pan over medium-high heat until very hot. Add a little oil if your pan isn’t well-seasoned. Cook the steak for a similar amount of time as on the grill, searing it well on both sides to develop a nice crust. You can also broil the steak in the oven.

3. Q: How do I know when the steak is perfectly cooked without a thermometer?
* A: While a meat thermometer is the most accurate way, you can use the “touch test.” For medium-rare, the steak should feel soft and springy, similar to the fleshy part of your thumb when you gently touch your thumb to your index finger. For medium, it will be slightly firmer, like touching your thumb to your middle finger. However, these are approximations and vary with steak thickness and cut, so investing in a thermometer is highly recommended for consistent results.

4. Q: Is this salad gluten-free?
* A: It can easily be made gluten-free. The main ingredient to watch is soy sauce in the marinade. Simply substitute it with tamari, which is a gluten-free soy sauce, or use coconut aminos. Ensure any other pre-made ingredients (like certain mustards or if you add croutons) are certified gluten-free.

5. Q: Can I make this salad vegetarian or vegan?
* A: Yes, you can adapt it.
* Vegetarian: Omit the steak and consider adding grilled halloumi cheese, a hearty portobello mushroom cap (marinated and grilled like the steak), hard-boiled eggs, or roasted chickpeas for protein.
* Vegan: Omit the steak and any cheese. Boost plant-based protein with grilled tofu or tempeh (marinated similarly), edamame, or a larger portion of roasted chickpeas and nuts. Ensure your sweetener in the dressing (maple syrup) is vegan.

6. Q: How long will the leftovers last in the refrigerator?
* A: If possible, store the components separately. Dressed kale salad is best eaten within a day, as the kale will continue to soften. Undressed, massaged kale can last 2-3 days. Cooked steak, properly stored in an airtight container, will last for 3-4 days. If the salad is already assembled, it’s best consumed within 24 hours for optimal texture, though it will still be safe to eat for another day.

7. Q: My tahini dressing is too thick or bitter. How can I fix it?
* A: If the dressing is too thick, whisk in a little more cold water, one teaspoon at a time, until it reaches your desired consistency. Tahini can sometimes be bitter depending on the brand. If it tastes bitter, you can try adding a bit more lemon juice (acid) or maple syrup/honey (sweetness) to balance it out. A tiny pinch more salt can also help. Ensure your tahini is fresh and well-stirred before using.

8. Q: What are some other toppings that would go well with this salad?
* A: This salad is very versatile! Consider adding:
* Fruits: Sliced strawberries, blueberries, or grilled peaches (in season) for a touch of sweetness.
* Vegetables: Roasted sweet potatoes or butternut squash cubes, grilled bell peppers or zucchini, cucumber slices, or artichoke hearts.
* Crunch: Homemade croutons (especially sourdough), crispy fried onions, or sunflower seeds.
* Legumes: Cooked chickpeas or black beans for added fiber and protein.
Feel free to get creative and use what’s fresh and in season!

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