Kale + Seared Steak Salad with Peanut Dressing Recipe
even the haters will say kale yeahhh to this easy weeknight salad!
I’m here to get you on board with dinosaur kale (it is dressed in spicy peanut dressing, after all)! also known as lacinato kale, this variety is a darker, heavier leaf lettuce that holds up wonderfully with a rich peanut dressing. massage the kale with the dressing and let it sit to “marinate” while you cook the steak – the salad leaves will soften just perfectly.
Kale + Seared Steak Salad with Peanut Dressing
Ingredients
- 1 New York strip steak, preferably organic brought to room temperature
- 2-3 tbs. olive oil for searing
- 3 cups lacinato "dinosaur" kale chopped, stems removed
- sliced avocado
- crushed roasted peanuts
- sesame seeds optional
for peanut dressing
- 3 tbs. creamy unsweetened peanut butter
- 3 tbs. rice wine vinegar
- 2 cloves garlic minced
- 2 tbs. olive oil
- 1 tbs. sesame oil
- 2 tsp. liquid aminos or soy sauce
- 1 tsp. honey
- 1 tsp. sriracha
Instructions
- Whisk together ingredients for dressing in a big salad bowl, then add chopped kale. Toss with tongs, massaging the leaves, then set aside while you cook steak.
- Season the steak well with kosher salt and black pepper, pressing into meat on both sides. in a skillet over medium high heat, warm 2 tbs. olive oil and when hot, add in steak. cook for 2 minutes without moving, then flip and cook another 2 minutes. turn heat down to low and cook another 5 minutes, then flip and cook another 5 mins. remove from pan and let cool for 5-10 minutes before slicing.
- In salad bowls, divide tossed kale and top with sliced steak, sliced avocados + chopped peanuts!Â
Why You’ll Love This Kale Steak Salad
- The creamy peanut dressing is bold, nutty, and completely addictive — you’ll want to put it on everything
- Seared steak on a bed of massaged kale makes for a hearty, satisfying salad that actually fills you up
- Restaurant-quality flavor with simple ingredients and 20-minute prep
- Packed with protein, healthy fats, and vitamins — a complete, nutritious meal
Ingredients You’ll Need
- Flank or skirt steak — lean, flavorful cuts that sear beautifully and slice thin against the grain
- Lacinato (dinosaur) kale — more tender than curly kale; massage well to soften
- Peanut butter — creamy peanut butter is the base of the dressing
- Soy sauce + lime juice + ginger — the flavor trio that makes the peanut dressing sing
- Shredded carrots + red cabbage — adds crunch, color, and freshness
- Sesame seeds + scallions — the finishing touches that make it look stunning
Tips for the Best Results
- Massage the kale — work a pinch of salt into the kale with your hands for 2-3 minutes until it softens and turns deep green
- Get the pan screaming hot — a very hot cast iron is essential for a proper sear on the steak
- Rest the steak before slicing — 5 minutes of resting keeps all those juices inside
- Slice against the grain — this makes every bite of steak tender, not chewy
Substitutions & Variations
- Chicken or shrimp — both pair beautifully with the peanut dressing
- Almond butter — a great peanut-free alternative for the dressing
- Spinach or arugula — swap the kale for a more delicate green base
- Edamame or mandarin oranges — fun additions that complement the Asian-inspired dressing
Frequently Asked Questions
How do I make the peanut dressing thinner?
Whisk in warm water one tablespoon at a time until you reach your desired consistency. The dressing thickens as it sits in the fridge, so you may need to thin it again before serving leftovers.
Can I make this salad ahead?
Yes! Massage and store the kale up to 2 days ahead. Make the peanut dressing up to a week ahead. Sear the steak fresh and assemble when ready to eat for the best texture.
