A salad for dinner that will actually leave you satisfied! A delicious grass-fed steak sits atop the classic combination of pears and Point Reyes Farmstead blue cheese, but farm-fresh baby kale gives this dish a modern twist.
What You GetGrass-fed steak
What You’ll NeedSalt
Makes 2 servings
Active Time: 10 mins
Total Time: 10 mins
Remove steak from package and season both sides with salt and pepper. Heat a large saute pan or cast iron skillet over high heat. Add a splash of vegetable oil and add the steak when the pan is hot. Cook, undisturbed, for 45 seconds. Using a pair of tongs, swirl the steak around to get even browning on the bottom for 2½ -3 minutes. Flip the steak and continue cooking until desired doneness--about 2½ -3 minutes more for medium-rare. Remove from the pan and place onto a cutting board to let rest for 5 minutes.
While the steak is resting, dress the kale with the meyer lemon vinaigrette. Fold the pepitas and currants into the kale salad. Slice the pear into quarters and cut out the core, then slice thinly and fold the slices into the salad along with the cheese crumbles. Place the salad into shallow bowls or plates, then slice the steak against the grain and top each salad. Dig in!Contains: milk.