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
Ingredients
  • 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)

Directions
  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

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

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