Kale Salad with Quinoa and Steak

🧂 Ingredients

• 1 lb steak

  (thin filet, about ½ in thick)
• ½ tbsp avocado oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp honey
• 2 tbsp dijon mustard
• ¼ cup olive oil
• 1 medium lemon

  juiced
• salt and pepper

  to taste
• 1 cup cooked quinoa

  (1/3 cup dry)
• 12 cups kale
• ½ medium lemon

  juiced
• 1 tsp olive oil
• 2 oz goat cheese
• ¼ cup pepitas

Instructions

• 1 If you haven't cooked your quinoa yet, cook it according to package
  instructions, then let it cool.
• 2 Place a cast-iron pan in the oven and heat the oven to 500°F. Rub each filet
  with avocado oil and season generously with salt and pepper.
• 3 Once the oven is preheated to 500°F, use an oven mitt to remove it from the oven
  and place it on the stovetop. Turn the burner to high heat. Sear the filets for
  30 seconds on one side, then flip and cook for another 30 seconds.
• 4 Give the filet a quarter-turn (not a flip), then use an oven mitt to move the
  pan to the oven. Cook for 2 minutes, flip, then cook for another 2 minutes for a
  medium-rare steak. (For medium, add a total of 1 minute to the cooking time. For
  medium-well, add 1 minute 30 seconds to the cooking time.) Move the steak to a
  cutting board, tent with foil, and let it rest while you prepare the salad.
• 5 In a jar, add the honey, dijon mustard, olive oil, and lemon juice. Shake
  vigorously until incorporated. Taste, then season as desired with salt and
  pepper.
• 6 Cut the kale into bite-sized pieces and wash it thoroughly. Place it in a large
  bowl and drizzle with olive oil, lemon juice, salt, and pepper. Massage the kale
  (be rough with it!) to tenderize it. Set aside.
• 7 Slice steak into strips and add it to the kale. Add goat cheese, pepitas, and
  cooled quinoa. Add dressing to taste and mix until incorporated. Enjoy!

Nutrition Info