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Steak salad always satisfies. Slide lean grass-fed protein on top of a big bowl full of baby kale, pears, and blue cheese for a classic fall combo.
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Top sirloin steak (see note below)
Pre-washed baby kale
Meyer lemon vinaigrette
Blue cheese crumbles
What You'll Need
Salt and freshly ground pepper
Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides.
In a cast-iron skillet or sauté pan over high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the steak and sear until browned on the first side, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.
Meanwhile, core and slice the pear. In a bowl, combine the kale and pear, drizzle with about ⅓ cup of the vinaigrette, season with salt, and toss to coat. Toss in the blue cheese and pepitas.
Heap the salad into shallow bowls or on plates and top with sliced steak. Grind with pepper and serve.