Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🥩 Make this steak along with the Steak and Mushrooms dinner. Refrigerate and top the salads when you're ready for lunch. Skip step 2 in this recipe.
- 🥗 See how I prep my salads ahead on TikTok. These are the containers I use.
- 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make the dressing rather than buying pre-made.
- 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.
Ingredients:
- 1 pound flank, skirt, hanger, or flap steak
- 1 pound lacinato kale (also called dinosaur or Tuscan kale)
- 1/2 cup of pepitas or other favorite seed or nut
- 2 oz shaved parmesan cheese (about 1/2 a cup)
- Pre-made Caesar dressing if not making your own
Optional
- 2 Avocados
Pickled onion
- 1 red onion, cut in half and sliced thin
- ½ cup water
- 1/2 cup apple cider vinegar or white vinegar
- 1 ½ tablespoons maple syrup, honey, or sugar
- 1 ½ teaspoons salt
- ¼ teaspoon red pepper flakes (optional, for heat)
Steak Marinade
- 1/4 cup tamari or soy sauce
- 2 tbsp vegetable oil
- 2 tbsp balsamic vinegar
- 1 tbsp granulated sugar or honey
- 2 cloves garlic or 1 tsp of ground garlic
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Directions:
- 🔪 Pickled Onions (Can be done up to 2 weeks ahead).
- Thinly slice onions into 1/2 moons.
- Pack the onions into a 1-pint mason jar or similar heat-safe vessel.
- In a small saucepan, combine the water, vinegar, maple syrup(or honey/sugar), salt, and pepper flakes (if using).
- Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
- Close the jar and slowly flip it up and down to mix and cover all the onions. Or use a butter knife or spoon to press the onions down into the vinegar.
- Let the pickled onions cool to room temperature (about 20 to 30 minutes).
- Enjoy right away or refrigerate for later use.
- 🔪Steak (can be done up to 3 days ahead)
- Mix marinade ingredients together.
- Turn oven broiler on high and set the top oven shelf just above the middle level.
- Thinly slice steak against the grain and set aside. Check out this article to see how.
- Mix sliced steak into the marinade and let it marinate for at least 30 minutes.
- Lay the steak spread out over a sheet pan so it is evenly laid out across the pan.
- Put the pan under the broiler for another 10 minutes, or until the steak is looking crispy.
- Salad Prep
- Remove kale leaves from the stem and tear or cut into bite size strips.
- Clean kale in a salad spinner or colander. Dry well!
- Serve
- Place chopped kale in meal prep containers if making ahead.
- Top with cooled steak and shaved parmesan. Store at this point if you're making salads ahead.
- Serve with pickled onion, pepitas, (optional) 1/2 an avocado, and caesar dressing or your favorite dressing.