Steak and Sauteed Kale With Miso Dressing

By abbeysue

Sautéing kale tenderizes the leaves and removes the sometimes bitter taste. Toss the greens with tomatoes and grilled steak for a fast, filling, and antioxidant-packed meal.

Steak and Sauteed Kale With Miso Dressing
photographer: Nikki Sheriff
  • 24 oz. grass-fed, boneless rib eye steaks (about 1-1/2 to 2 inches thick, trimmed)

  • 1/4 teaspoon each salt and pepper

  • 1 tablespoon white miso

  • 2 teaspoons balsamic vinegar

  • 1/2 teaspoon vegetable oil

  • 2 tablespoons water

  • 1 tablespoon vegetable oil

  • 1 tablespoon minced garlic

  • 1 bunch kale (ribs and stems removed torn into bite-sized pieces about 8 cups)

  • 1-1/2 cups cherry or grape tomatoes, halved

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup purple onion (thinly sliced)

  1. Preheat the oven to 325 degrees F. Season steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  2. In a small cup, combine miso and 2 teaspoons balsamic vinegar. Set aside.

  3. Heat 1/2 teaspoon vegetable oil in a large skillet over medium-high heat. Brown steaks, about 2 minutes a side. Transfer steaks to a foil-lined baking sheet and roast 15 minutes for medium rare or until desired degree of doneness.

  4. Remove from oven and smear each steak with 1 teaspoon miso mixture. Set aside to rest. Stir 2 tablespoons cold water into remaining miso mixture.

  5. Add 1 tablespoon vegetable oil to same skillet and heat over medium-high heat. Add 1 tablespoon minced garlic, kale, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and saute 30 seconds. Add remaining miso mixture and saute 1 to 2 minutes, or until kale just starts to wilt. Remove from heat.

  6. Thinly slice steak across the grain. In a large salad bowl, toss together kale mixture, steak, any juices that have accumulated, and onion.

Nutritional Facts

Calories 110
Total Carbohydrate 22g
Dietary Fiber 4g
Total Fat 1.5g
Protein 5g
Sodium 210mg
Potassium 660mg

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