Chimichurri Kale Steak Salad
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recipe by The Kitchen Paper https://thekitchenpaper.com/
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- Total Time
- 40mins
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- Serves
- 4
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- 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 earthy.
recipe updated 23 Feb 2022
Ingredients
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- Kale
- 125 g
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- Fresh beetroot
- 135 g
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- Strawberries
- 225 g
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- Pecan pieces
- 125 g
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- Fresh oregano
- 1 ½ tablespoons
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- Garlic clove
- 5
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- Coriander
- 30 g
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- Fresh parsley
- 60 g
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- Red wine vinegar
- 60 ml
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- Mint leaves
- 7 g
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- Red pepper flakes
- ½ teaspoon
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- Olive oil
- 180 ml
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- Salt & pepper
- 1 pinch
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- Olive oil
- 1 tablespoon
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- Steak
- 455 g
Tools
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Oven
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Food processor
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Wooden spoon
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Stove
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Large cast iron skillet
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Cutting board
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Large mixing bowl
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Food processor bowl
Step preview
- 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
- Pulse until just combined - high speed
- Add salt & pepper to the food processor bowl then set aside
- Add kale and olive oil to a clean large mixing bowl
- Rub until softened - approx 3 min
- Add fresh beetroot, strawberries and pecan pieces to the large mixing bowl
- Mix in then set aside
- Pre-heat oven - 230°C
- Heat a clean large cast iron skillet - high heat
- Sear each side - 2 min, high heat
- Bake - 5 min, 230°C
- Cover a clean cutting board with foil - 10 min
- Slice into pieces
- Spoon large mixing bowl