Garlic-rubbed steak and kale salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Garlic-rubbed steak and kale salad

Grill Friendly

Garlic-rubbed steak and kale salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

25–40 Minutes

Use all that meaty goodness by cooking red onion, tomatoes, and mushrooms in the same pan as you do the steak before tossing them in this paleo kale salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 bunch organic lacinato kale or other leafy greens (about ½ pound)
  • Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - fresh garlic - dried oregano - Dijon mustard)
  • 1 organic red onion
  • 1 organic Roma or other tomato
  • 3 ounces organic cremini or other button mushrooms
  • 4 or 5 sprigs organic fresh basil

Nutrition per serving

Calories 510, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 150mg (7% DV), Total Carb. 28g (10% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 42g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the steak; rub with garlic

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
  • Cut 1 garlic clove [2 garlic cloves] in half. Save any remaining garlic for another use.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins, 7 to 9 minutes for rib-eye, and 8 to 12 minutes for filet mignons. Transfer to a cutting board, rub the steak all over with the cut sides of the garlic, and let rest for 5 minutes. Add more oil between batches if needed. Cut the steak into ½-inch-thick slices. Do not clean the pan. 

While the steak cooks and rests, prepare the kale and vegetables.


Prep the kale

  • Strip the kale leaves from the stems; coarsely chop the kale leaves.
In a large bowl, combine the kale with the Italian vinaigrette, season with salt and pepper, and gently massage the leaves. Let stand while you prepare the rest of the meal.


Prep and char the vegetables

  • Peel the onion and cut into quarters. 
  • Cut away the core from the tomato; cut the tomato in half lengthwise. 
  • Cut the mushrooms into quarters.

In the same pan used for the steak, warm 1 teaspoon oil over high heat until hot but not smoking. Add the onion and tomato, cut sides down, and cook without turning until lightly charred, 2 to 4 minutes. Transfer the tomato to a cutting board and turn the onion to char the other cut sides for 2-3 minutes. Transfer the onion to a cutting board to cool slightly, then thinly slice the onion and cut the tomato into bite-size pieces; season to taste with salt and pepper. 

In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 3 to 5 minutes. Transfer to a plate.

While the vegetables cook, prepare the basil. 


Prep the basil; assemble the salad

  • Strip the basil leaves from the stems; coarsely tear the leaves for garnish.

To the bowl with the kale, add the tomato, mushrooms, and as much onion as you like and toss to combine. Season to taste with salt and pepper. 


Transfer the salad to individual bowls, top with the steak slices and basil, and serve.
Kids Can!
  • Strip the kale leaves.
  • Massage the kale.
  • Strip and tear the basil leaves.
  • Toss the kale salad.
  • Top the salad with steak and basil.