Kale Steak Power Salad
This steak and blue cheese bowl is full of rich flavor that keeps your taste buds guessing! Crunchy fennel adds licorice depth while tangy blue cheese complements the robust steak. This salad is great for cooler months with comforting roasted Brussels sprouts and sweet potatoes.
Servings: 4 meals
For Lemon Herb Dressing
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup fresh parsley
- 1 tbsp raw honey
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 2 tsp olive oil for greasing
- 1 lb. sirloin or strip steak
- 1 tsp sea salt
- 1/4 tsp cracked black pepper
- 2 tbsp olive oil
- 2 cups chopped sweet potatoes
- 2 cups halved Brussels sprouts
- 8 cups shredded kale
- 1/2 cup thinly sliced fennel bulb
- 1/2 cup blue cheese
- 1/3 cup chopped pecans
- 1/2 cup lemon herb dressing above
Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Add Brussels sprouts and sweet potato. Drizzle with olive oil and season with sea salt and pepper. Gently toss with hands to coat. Roast for 25 minutes, stirring halfway through cooking. Remove from oven and cool at room temperature while cooking steak.
Heat olive oil over medium-high heat in a cast-iron pan for 2 minutes. Season steaks with salt and pepper on both sides. Place onto the hot pan and sear for 4-5 minutes on each side, depending on thickness and desired doneness (rare, medium, well). Rest steaks on a cutting board for 5 minutes.
Add 2 cups of kale to 4 GoodCook round containers and top with fennel, roasted vegetables, pecans, blue cheese and sliced steak. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.
Calories: 631kcal | Carbohydrates: 33g | Protein: 48g | Fat: 39g | Fiber: 9g