Kale Salad With Steak and Avocado
Adapted from Good and Simple: Recipes to Eat Well and Thrive [1] by Jasmine Hemsley and Melissa Hemsley
Notes
The directions as written are for a rare to medium-rare steak. Cook on the first side for an additional minute for a steak that's closer to medium. (We recommend erring on the side of less cooked, as these cuts of steak are lean and are more prone to drying out than a NY strip, ribeye, or similarly fatty cuts.)
Ingredients
- For the dressing:
1 1/2 tablespoons fresh rosemary, minced
1 1/2 teaspoons chili flakes
Grated zest and juice of 1 1/2 lemons
1/2 small garlic clove, minced
1/2 cup extra-virgin olive oil
Kosher salt, to taste (about 1/4 teaspoon)
- For the salad:
1 large bunch of kale (about 10 ounces), stems stripped, and finely shredded
9 ounces skirt, flank, or hangar steak, at room temperature
Kosher salt
1 tablespoon high-heat-tolerant oil, such as refined coconut or rice bran
1 tablespoon capers
1 large bunch of watercress, arugula, or mache
1 ripe avocado, diced or thinly sliced
Directions
- Make the dressing: Whisk together the rosemary, chili flakes, lemon zest and juice, and minced garlic. Drizzle in the olive oil in a slow, thin stream, whisking constantly, to make an emulsion. Season to taste with salt.
- Make the salad: In a large mixing bowl, toss the kale with enough dressing to generously coat the leaves. Massage the dressing into the kale.
- Generously season the steak with salt. Just before adding it to the skillet, pat it dry on both sides with a paper towel.
- Heat the oil in a large skillet over high heat until shimmering. Add the steak and cook undisturbed for 1 1/2 minutes. Flip and cook for an additional minute. Transfer to a cutting board to rest.
- Add the capers to the hot skillet and cook for about 1 minute or until crisp. Transfer to a small bowl.
- Thinly slice the steak against the grain.
- Add the cress/arugula to the kale and dress with additional dressing, as needed.
- Divide the greens between two shallow bowls or plates. Top with the avocado, fried capers, and steak. Drizzle a bit more dressing on the avocado (if there's some left). If you've used up all the dressing, sprinkle the avocado with a pinch of salt instead. Serve hot.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- 2 servings