Skirt Steak Kale Salad
Delight your taste buds with our exquisite Grass-Fed Skirt Steak and Kale Salad, a culinary masterpiece that marries the robust flavor of perfectly seared steak with the vibrant freshness of nutrient-packed kale. In this video, we guide you through the steps to create a symphony of textures and tastes, from massaging the kale for optimal tenderness to crafting a zesty dressing that ties it all together.
2
Serving size
20
Beef
Detox
Keto-Friendly
Ingredients
For Steak:
Fresh:
1-pound grass-fed skirt steak
Staple:
1 tablespoon ghee
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For Salad:
Fresh:
1 bunch curly kale, chopped
1 bunch Lacinato kale, chopped
½ cucumber, sliced
1 15-oz can cannellini beans, drained and rinsed
1 avocado, sliced
1 tablespoon pepitas (pumpkin seeds) (for topping)
1 tablespoon raw feta cheese (for topping)
1 tablespoon pork rinds, crumbled (Epic pork rinds recommended) (for topping)
Staple:
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
For Dressing:
Fresh:
Zest of ¼ of a lemon
Juice of ½ lemon
Staple:
¼ cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon brown mustard (Primal Kitchen recommended)
1 teaspoon freshly ground black pepper (to taste)
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
Grass-fed organic meat and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- In a skillet over medium-high heat, warm ghee. Pat the grass-fed skirt steak dry with a paper towel and season generously with garlic powder, onion powder, salt, and pepper. Sear the steak on both sides for 2 to 3 minutes until beautifully browned. Remove from heat and let it rest, covered, for a tantalizing 10 minutes.
- Meanwhile, in a large bowl, add the kale and a touch of salt. Massage the kale with your hands for about 2 minutes, unlocking its full flavor potential.
- Chop the cucumber and avocado if you haven't already. Introduce cannellini beans, cucumber, and avocado to the kale ensemble.
- In a small bowl, whip up the dressing by adding honey, extra-virgin olive oil, mustard, lemon zest, lemon juice, salt, and pepper.
- Assemble the symphony of flavors by adding feta, crumbled pork rinds, and pepitas to the kale symphony. Toss it all together with the dressing and crown the masterpiece with slices of the rested steak.
Total Macros:
Calories: 562
Protein: 28.5g
Carbs: 30.25g
Fat: 38g
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