Warm Steak, Kale & Sweet Potato Salad
Elevated Dinners, Impressively Easy
You’ll serve thinly sliced garlic-and-thyme steak over a beautifully balanced kale salad packed with tender browned sweet potato and topped with Parmesan cheese. It’s dressed in a creamy balsamic dressing and topped off with crunchy pecans and chewy dried cranberries for a light-but-hearty lunch you’ll have on the table in a quick 15!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
2 teaspoon
Garlic Powder
4 ounce
Kale
10 ounce
Ranch Steak
1 teaspoon
Dried Thyme
3 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
½ ounce
Pecans
(Contains: Tree Nuts)
1 ounce
Dried Cranberries
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice sweet potato into ½-inch pieces. • In a large microwave-safe bowl, toss sweet potato with half the garlic powder, salt and pepper until coated. • Add 2 TBSP butter (4 TBSP for 4) to bowl and cover tightly with plastic wrap; microwave until sweet potato is tender and steaming, 6-7 minutes. Remove plastic wrap and stir.
• While sweet potato cooks, remove and discard any large stems from kale; chop if desired. Place kale in a second large bowl. Using your hands, massage kale with a large drizzle of olive oil (similar to how you would knead dough) until leaves are tender, 1-2 minutes. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
• Pat steak* dry and thinly slice against the grain. • Drizzle oil in a hot large pan. Add steak and season with half the thyme (all for 4), remaining garlic powder, salt, and pepper. Cook, stirring occasionally, to desired doneness, 3-6 minutes. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly. • Heat pan used for steak over high heat; add sweet potato. Cook, stirring constantly, until sweet potato is browned, 30-60 seconds. Turn off heat; transfer to bowl with kale.
• Reserve 4 tsp dressing (8 tsp for 4) in a small serving bowl. • Add cheese to bowl with sweet potato and kale. Drizzle with as much remaining dressing as you like; toss to combine. • Serve salad topped with steak, drizzled with reserved dressing, and sprinkled with pecans and dried cranberries.
Steak is fully cooked when internal temperature reaches 145°.
