This Seared Steak Salad Can’t Be Missed

Here’s a dish that’s perfect for winter—one that Chef Michelle is truly quite fond of, as it’s a nice break from warmer, heavier dishes. She created this Seared Steak and Kale Salad recipe after sampling a similar dish at a pizza restaurant in Brooklyn. The salad was so fantastic, she forgot all about the pizza (well, almost). In this dish, tender seared steak is thinly sliced and served over a bed of kale, sunflower seeds, dried cherries and tomatoes. While there’s much to love about this dish, it may very well be the goat cheese balsamic vinaigrette which sets this salad apart from the rest.

8 ounces kale
6 ounces grape tomatoes
1 lemon
1 clove garlic
1 tablespoon balsamic vinegar
2 ounces crumbled goat cheese, divided
2 steaks
¼ cup sunflower seeds
2 tablespoon dried cherries
1 teaspoon coarse Maldon sea salt

2½ tablespoon + 1 teaspoon olive oil
kosher salt
black pepper
8″ small pan
10″ medium pan


Prepare Ingredients:

Rinse kale and tear leaves into bite-size pieces, discarding stems. Rinse tomatoes and halve. Halve lemon. Mince garlic.

Make Goat Cheese Vinaigrette:

Heat 1 teaspoon olive oil in a small pan over medium heat. When oil is shimmering, add garlic and cook, stirring, until softened, about 2 minutes. Transfer to a large bowl. Add balsamic vinegar, half of goat cheese, and juice of 1 lemon to bowl with garlic and whisk until smooth. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Season with ¼ teaspoon kosher salt and pepper as desired.

Massage and Marinate Kale:

Add kale to bowl with goat cheese vinaigrette and using your hands, massage until fully coated and slightly wilted. Set aside to marinate at room temperature.

Sear Steaks:

While kale marinates, heat ½ tablespoon olive oil in a medium pan over medium-high heat. Pat steaks dry with paper towel and season all over with ½ teaspoon kosher salt and pepper as desired. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4-5 minutes per side (longer if you like it darker). Transfer to a plate and set aside to rest for about 5 minutes.

Finish Kale Salad:

While steaks rest, add sunflower seeds, dried cherries, tomatoes, and remaining goat cheese to bowl with marinated kale, and toss to coat.

Plate Steak Salad:

Cut steaks against the grain into ¼-inch slices. Divide kale salad between serving plates and top with sliced steak. Sprinkle over as much Maldon sea salt as desired—a little goes a long way, and you can always add more throughout your meal. Time to dig in!

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