Steak and Kale salad with Rye croutons - serves 4

Steak and Kale salad with Rye croutons - serves 4 


2 tsp caraway seeds (optional)

2 tbsp red wine vinegar

4 tbsp olive oil

1 tbsp whole-grain mustard

1 clove clove garlic, crushed

Salt and pepper

1 bulb fennel,


1 medium red onion, sliced into rounds

3 slices rye bread (cut roughly into 1 inch thick)

1 large bunch kale, leaves chopped

500g sirloin steak 


1. Toast caraway seeds in a small pan on medium for about 2 minutes.

2. In a small bowl, whisk together vinegar, 2 tablespoons oil, mustard, garlic, caraway seeds, and 

pinch of salt.

3. Heat grill pan over medium-high. Brush or toss fennel, onion, and bread with 1 tablespoon oil and season fennel and onion with a pinch salt.

Grill, covered, turning often, until vegetables are tender and charred and bread is toasted, 5 to 8 minutes for vegetables and 1 to 2 minutes for bread.

Transfer to cutting board; core and thinly slice fennel and tear bread into chunks.

4. In a large bowl, toss kale, grilled vegetables, and bread with half of dressing and let sit, tossing occasionally.

Meanwhile, rub steak with remaining 1 tbsp olive oil and season with salt and pepper.

Grill to desired doneness, (roughly 5 to 7 minutes per side for medium-rare).

5. Transfer to cutting board and let rest 5 minutes before slicing. Fold into salad and drizzle with remaining vinaigrette. 

Per serve:

Cals - 435

Fat - 25g

Protein - 29g

Carbs - 28g

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