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, Protein Plus

2 Servings, 640 Calories/Serving

25–40 Minutes

Use all that meaty goodness by cooking shallots, 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 6 ounces each)
  • 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 bunch organic lacinato or curly-leaf kale (about ½ pound)
  • Sunbasket Italian vinaigrette (EVOO - red wine vinegar - champagne vinegar - sun-dried tomatoes - fresh garlic - dried oregano - Dijon mustard)
  • 1 or 2 organic shallots
  • 2 organic Roma or other tomatoes
  • 3 ounces organic cremini or other button mushrooms
  • 4 or 5 sprigs organic fresh basil
Chef's Tip
Massaging kale leaves with salt and vinegar, lemon juice, or another acid softens the leaves much the same way heat does, by breaking them down and tenderizing them.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the steak on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked to the desired doneness, 5 to 10 minutes longer for top sirloins and 5 to 15 minutes longer for rib-eye and filet mignons.

Nutrition per serving

Calories 640, Total Fat 44g (56% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 160mg (7% DV), Total Carb. 22g (8% DV), Fiber 5g (18% DV), Total Sugars 6g (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.

Instructions

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

Wash produce before use

1

Prep and cook the steak; rub with garlic

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
  • Cut 1 [2] garlic clove 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.

2

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.

3

Prep and char the vegetables

  • Peel the shallot and cut in half lengthwise.
  • Cut away the cores from the tomatoes; cut the tomatoes 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. Place the shallot and tomatoes, cut sides down, and cook without turning until lightly charred, 2 to 4 minutes. Transfer to a cutting board to cool slightly, then thinly slice the shallot and cut the tomatoes 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.

4

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 shallot, tomatoes, and mushrooms and toss to combine. Season to taste with salt and pepper.

Serve

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.
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