Mediterranean Steak & Kale Salad with Balsamic Vinaigrette

This Keto, Paleo and Mediterranean friendly salad combines smoky paprika and onion seasoned steaks with carmelized onions, mushrooms, kale, parmesan and a tangy sweet dressing. Flat iron steak has a rich, beefy flavor but is relatively lean. Kale is considered a superfood because it is packed with vitamins (A, C, K), minerals (calcium, potassium) and antioxidants (lutein, beta-carotene) that are known to fight free radicals and inflammation and lower your risk for disease, including cancer. Olive oil, rich in heart healthy monounsaturated fat and polyphenols, is also a superfood and the cornerstone of the Mediterranean diet.

‍
Makes: 4 servings
Time to cook: 30 minutes

Ingredients

• 8 ounces cremini or Shittake mushrooms
• 1 medium yellow onion
• 1 large bunch curly kale
• 4 flat iron steaks (5 ounces)
• 2 ounces shredded Parmesan cheese
• 4 tablespoons olive or avocado oil  
• 1 teaspoon smoky paprika
• 1 teaspoon onion powder
• Salt and pepper to taste

Balsamic vinaigrette (half cup): (Can also use bottled dressing)

• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 large garlic clove minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup

Cooking Instructions

1. Season steaks with salt, pepper, paprika and onion powder. Heat 2 tablespoons oil in a large sauté pan over medium-high heat. Add steaks to hot pan. Sear for 3-6 minutes each side to desired doneness. Transfer steaks to a cutting board. Let rest for several minutes.
2. Slice mushrooms and onion lengthwise into strips. Heat 2 tablespoons oil in sauté pan used for steaks over medium-high heat. Add mushrooms and onions to hot pan and season with salt and pepper. Sauté for 5-6 minutes, stirring occasionally, until onion is caramelized and mushrooms are soft.  
3. Remove thick center stems from kale and roughly chop leaves into bite-sized pieces. Place in large bowl. Prepare balsamic vinaigrette by placing oil, vinegar, minced garlic, mustard and honey or maple syrup in a sealed jar and shaking vigorously for a few minutes or pulsing in a blender for 30 seconds. Drizzle 4 tablespoons of salad dressing over kale and massage until leaves soften, about 2-3 minutes.  
4. Add cooked mushrooms and onions and Parmesan cheese to kale and toss to combine. Season with salt and pepper to taste. Divide kale salad between bowls. Cut steaks against the grain into 5-7 slices. Fan slices over salad. Drizzle steaks with balsamic vinaigrette.

Nutrition per serving:
405 calories; 22 g fat (8 g sat, 11 g mono, 3 g poly); 75 mg cholesterol; 17 g carbohydrate; 26 g protein; 5 g sugar; 5 g fiber; 118 mg sodium; 256 mg potassium. Nutrition Bonus: Vitamin K (136% daily value), Vitamin C (44% dv), Vitamin A (12% dv).

Recipe by Katy Nishida

‍