Kale is somewhat of a super food. Click here for more information about the health benefits of Kale.
Here’s what you need for grilled steak salad with kale & heirloom tomatoes:
3/4 cup Extra Virgin Olive Oil Balsamic Vinaigrette Dressing, divided
1 Tbsp. Tuscan seasoning
1 beef skirt steak (1 lb./450 g), 1/2 inch thick, cut in half
2 heirloom tomatoes, cut into 1/2-inch-thick slices
6 cups chopped stemmed kale
2 cups tightly packed baby spinach leaves, coarsely chopped
1/4 cup frozen corn, thawed
1/4 cup Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper (crumbled)
Here’s what you need to do:
Mix 1/2 cup dressing and Tuscan seasoning until well blended. Pour mixture over steak and tomatoes in shallow dish. Refrigerate 30 min. to marinate, turning steak & tomatoes after 15 min. Mix kale & spinach in large bowl and refrigerate until ready to serve.
Heat barbecue to medium-high heat. Remove steak and tomatoes from marinade. Grill steaks 4 to 6 min. on each side or until medium doneness (160ºF). Remove from barbecue and cover loosely with foil. Let stand 5 min. Grill tomatoes 3 min. on each side. Remove tomatoes from barbecue. Cut steak across the grain into thin strips. Coarsely chop tomatoes.
Place kale mixture on 4 salad plates; top with corn, tomatoes, cheese and meat. Drizzle with remaining dressing.
This is a great recipe to use up some left over steak. We have a great recipe for cooking an awesome steak. Click here
Source: Kraft Canada