Steak Salad
How to make Steak Salad
Steak Salad
Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Steak salad is a great way to enjoy round steak without feeling too heavy or rich. The lightly wilted kale provides a substantial backdrop to the flavorful grilled steak, with the salad components working like a symphony of different textures and tastes that makes this dish bright and satisfying.
Ingredients
- 1 package of GNR round steak (approx. 1-1.5lbs)
- 2 cups of kale, chopped
- 2 cloves of garlic, sliced
- 1 heirloom tomato, sliced into wedges
- 1 small cucumber, shaved with a peeler or medium diced
- 1 small shallot, thinly sliced
- ¼ cup of high quality bleu cheese, crumbled
- ¼ cup walnuts, chopped
- 2 tsp of neutral oil
- salt and pepper
- 2-4 tbsp of your favorite dressing (creamy balsamic recommended)
Directions
- Remove the round steak from packaging and pat dry with a paper towel. Season generously with salt and pepper. (Optional: you can do this the night before you plan to grill the steak and allow the meat to dry uncovered in the fridge. This helps the salt to be absorbed deeply and the dryness helps form a better crust when grilling.)
- Preheat a medium sized pan with 1 tsp of oil on medium heat. Saute the garlic slices until their edges start to turn golden. Add the chopped kale and cook for 2-3 minutes, tossing constantly and seasoning with salt and pepper to taste. You don’t want to totally wilt the kale, you just want to soften the leaves and coat them in the flavorful oil. Place kale into a bowl and set aside.
- Wash and cut the cucumber, tomato, shallot, and walnuts and set aside.
- Preheat the grill to a high heat. Rub 1 tsp of oil on the surface of the steak. Place the steak on the grill, using the hottest part of the grill to quickly sear the steak if you are aiming for the recommended medium rare temperature for this recipe. Move the steak early and often to create a more even crust on the meat rather than just the typical criss cross grill marks. (Note: [1] This is called the Maillard reaction: it’s a chemical reaction that occurs when a food is heated over 140F and creates savory, aromatic compounds. Increasing the Maillard reaction on the surface of the steak increases overall flavor.[2] ) Because of the high heat on the grill, it will take roughly 2-3 minutes on each side of the round steak along with 1 minute for the sides, top, and bottom, to achieve the recommended medium rare for this recipe. Increase your time according to your preferred doneness.
- Remove the steak from the grill and allow it to rest for at least 10 minutes before slicing into ¼ inch thick pieces against the grain.
- While the meat rests, build the salad. Drizzle your favorite dressing over the vegetables and top with your perfectly cooked steak.
Cook this recipe with Akaushi beef
This recipe was made using our Akaushi Top Round, known for its tenderness and clean beef flavor.
Shop Grass Fed GNR Akaushi Top Round →