Chimichurri Kale Steak Salad
Serves
4
Total Time
40mins
Calories
961
Chimichurri serves as a salad dressing on this massaged kale salad, which pairs perfectly with steak! Sweet strawberries and crunchy toasted pecans give this salad a unique twist, while shredded beets keep it e...
- Kale125 gchopped
- Fresh beetroot135 gshredded
- Strawberries225 gquartered
- Pecan pieces125 gtoasted
- Fresh oregano1 ½ tablespoons
- Garlic clove5
- Coriander30 g
- Fresh parsley60 g
- Red wine vinegar60 ml
- Mint leaves7 g
- Red pepper flakes½ teaspoon
- Olive oil180 ml
- Salt & pepper1 pinch
- Olive oil1 tablespoon
- Steak455 g
Ingredients
- 1. Add fresh oregano, garlic clove, coriander, fresh parsley, red wine vinegar, mint leaves, red pepper flakes and olive oil to a clean food processor bowl
- 2. Pulse until just combined
- 3. Add salt & pepper then set aside
- 4. Add kale and olive oil to a clean large mixing bowl
- 5. Rub until softened - approx 3 min
- 6. Add fresh beet, strawberries and pecan pieces
- 7. Mix in then set aside
- 8. Pre-heat oven - 230°C
- 9. Heat a clean large cast iron skillet - high heat
- 10. Add steak and sear each side - 2 min
- 11. Bake steaks for 5 min, 230°C
- 12. Transfer the steak to a cutting board and cover with foil for 10 minutes
- 13. Slice into strips
- 14. Serve the salad topped with sliced steak and generous dollops of chimichurri!
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
