Grilled Steak With Kale and Radicchio Salad

Grilled Steak With Kale and Radicchio Salad

Cook Time: Up to 30 Minutes | Prep Time:  20 Minutes  |  Rest Time:  5 Minutes  |  Servings:  4

Grilled Steak Salad:
2 Open Prairie® Natural* Angus strip loins, 3/4 inch thick (12 oz each)
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
4 cups shredded radicchio
4 cups shredded and stemmed kale
1 ripe pear, chopped
1 shallot, sliced
1/3 cup crumbled blue cheese
1/4 cup toasted walnuts

Balsamic Honey Vinaigrette:
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 garlic clove, minced

Balsamic Honey Vinaigrette:
Whisk together balsamic vinegar, olive oil, honey, mustard, salt and garlic.

Grilled Steak Salad:
Preheat grill to medium-high; grease grate well. Season Open Prairie Natural Angus beef steaks with salt and pepper; grill for 3 minutes per side or until grill-marked. Baste with 1/4 cup Balsamic Honey Vinaigrette; continue to grill for 2 to 3 minutes per side for medium-rare or cook to desired doneness. Let rest for 5 minutes; slice thinly on an angle.

Add radicchio, kale, pear and shallot to large bowl; toss with remaining vinaigrette. Divide among 4 plates; top with sliced steak. Garnish with blue cheese and walnuts.

Tip: The cracked pepper gives these steaks a steak-house finish. If you prefer, reduce the pepper to 1/4 teaspoon.


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