Name: Kale Salad with Seared Steak, Spicy Vinaigrette, Parmesan & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 bunches kale; 1 ½ lemons; 170 g Parmesan cheese; ⅓ cup pine nuts; 1.02 kg striploin (New York strip) steak; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Kale Salad with Seared Steak, Spicy Vinaigrette, Parmesan & Pine NutsKale Salad with Seared Steak, Spicy Vinaigrette, Parmesan & Pine Nuts — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 bunches kale

1 ½ lemons

170 g Parmesan cheese

⅓ cup pine nuts

1.02 kg striploin (New York strip) steak

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Preheat a large skillet over medium heat.

Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve skillet for later use.)

Place oil, vinegar, salt, and crushed red pepper in a large bowl. Whisk to combine the dressing.

Wash, dry, and fold kale leaves in half lengthwise, then slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 2-3 minutes. Set aside.

Return skillet to medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile, wash, dry, and cut lemons into wedges. Set aside for serving.

Using a peeler, shave Parmesan into curls. Add to the bowl with the kale, along with the cooled pine nuts, and gently toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide salad and steak between plates, then squeeze lemon over top. Enjoy!

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