Steak Kale Salad with Carrot Quinoa Mix & Buttermilk Dressing - Innit

Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 g

Dry Goods

  • Red Quinoa 110 g

Pantry

  • Water 310 ml

  • Olive Oil 3 1/2 Tbsp

Produce

  • Italian Parsley 1 Tbsp

  • Fresh Chives 1 Tbsp

  • Kale 2 bunches

  • Carrots 4

  • Navel Orange 1

  • Lemon 1

Canned/Bottled Goods

  • Dried Cranberries 30 g

  • Mayonnaise 60 ml

Dairy & Eggs

  • Buttermilk 2 Tbsp

  • Sour Cream 60 ml

Spices

  • Ground Garlic Powder 1/4 tsp

  • Salt 2 3/4 tsp

  • Black Pepper 4 pinches

Preparation

  1. Cook Quinoa

    Combine water, quinoa, and salt in a pot; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Transfer to a bowl. Add lemon juice and oil. Fluff with a fork.

    • 310 ml Water
    • g, for water Salt
    • 1/2, juiced Lemon
    • tsp, to coat Olive Oil
    • 1 pinch Black Pepper
    • 110 g Red Quinoa
  2. Whisk Together Dressing

    Add all ingredients to a small bowl. Whisk to combine.

    • 1 Tbsp, finely chopped Italian Parsley
    • 1 Tbsp, finely chopped Fresh Chives
    • 60 ml Mayonnaise
    • 60 ml Sour Cream
    • 2 Tbsp Buttermilk
    • 1/2, zested + juiced Lemon
    • 1/2 Tbsp Olive Oil
    • 1/4 tsp Salt
    • 1 pinch Black Pepper
    • 1/4 tsp Ground Garlic Powder
  3. Preheat

    Preheat the oven to 220C.

    Connect Oven
  4. Cook Carrots

    Toss carrots with oil. Season. Cook for 15 minutes.

    • 4 Carrots
    • 1 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  5. Prep Kale

    Wash kale & dry.

    • 2 bunches, de-stemmed + hand torn Kale
  6. Sear Steak

    Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

    • 680 g, sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  7. Flavour Cranberries

    Combine ingredients. Toss to coat.

    • 30 g Dried Cranberries
    • 1, zested + juiced Navel Orange
    • 1/2 tsp Salt
  8. Serve and Enjoy!

    Pair with your favourite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 700 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 10.0 g 50%
Unsaturated Fat 26 g  
Cholesterol 125 mg 41%
Sodium 1870 mg 80%
Total Carbohydrate 43 g 15%
Fiber Total Dietary 8 g 27%
Sugars Total 14 g  
Protein 44 g 88%
Vitamin C 98 mg 110%
Calcium Ca 208 mg 15%
Iron Fe 5.5 mg 30%
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By Innit Culinary Team