Beef with Krispy Kale Salad
Seared beef strips served over crispy roasted kale, tossed with Parmesan, almonds, and a light lemon-garlic dressing.
Ingredients
For the Beef:
1 ½ lbs flank steak or sirloin, sliced thin against the grain
2 Tbsp butter or tallow
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp soy sauce or coconut aminos
Salt and black pepper, to taste
For the Krispy Kale Salad:
8 cups kale, stems removed, torn into bite-sized pieces
2 Tbsp olive oil (or avocado oil)
½ tsp sea salt
½ cup shaved Parmesan cheese
¼ cup sliced almonds (or walnuts)
For the Dressing:
3 Tbsp olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Optional Garnish:
Extra Parmesan
Fresh cracked black pepper
Macronutrients
(per serving, serves 4)
Protein: 45g
Fat: 34g
Carbs: 7g
Preparation
Preheat oven to 375°F. Toss kale with olive oil and sea salt, spread on a baking sheet, and bake 10–12 minutes, flipping halfway, until crisp but not burnt.
Heat butter or tallow in a cast iron skillet over medium-high heat. Add garlic and sauté 30 seconds. Add sliced beef, paprika, soy sauce, salt, and pepper. Sear 2–3 minutes per side until browned and cooked to desired doneness. Remove from heat and let rest.
In a small bowl, whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper until emulsified.
In a large bowl, toss crispy kale with dressing. Add shaved Parmesan and almonds, tossing gently.
Plate kale salad and top with seared beef strips. Garnish with extra Parmesan and black pepper.
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