Kale + Seared Steak Salad with Peanut Dressing
Kale leaves dressed in a spicy peanut dressing topped with perfectly seared steak slices!
SERVING SIZE: 2
- 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
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!