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

Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 1 1/2 pounds

Dry Goods

  • Red Quinoa 2/3 cup

Pantry

  • Water 1 1/3 cups

  • Olive Oil 3 1/2 tablespoons

Produce

  • Lemon 1

  • Carrots 4

  • Chives 1 tablespoon

  • Orange 1

  • Parsley 1 tablespoon

  • Kale 2 bunches

Canned/Bottled Goods

  • Mayonnaise 1/4 cup

  • Dried Cranberries 3/4 cup

Dairy & Eggs

  • Buttermilk 2 tablespoons

  • Sour Cream 1/4 cup

Spices

  • Kosher Salt 2 3/4 teaspoons

  • Black Pepper 4 pinches

  • Garlic Powder 1/4 teaspoon

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.

    • 1 1/3 cups Water
    • teaspoon, for water Kosher Salt
    • 1/2, juiced Lemon
    • teaspoon, to coat Olive Oil
    • 1 pinch Black Pepper
    • 2/3 cup Red Quinoa
  2. Whisk Together Dressing

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

    • 1 tablespoon, finely chopped Parsley
    • 1 tablespoon, finely chopped Chives
    • 1/4 cup Mayonnaise
    • 1/4 cup Sour Cream
    • 2 tablespoons Buttermilk
    • 1/2, zested + juiced Lemon
    • 1/2 tablespoon Olive Oil
    • 1/4 teaspoon Kosher Salt
    • 1 pinch Black Pepper
    • 1/4 teaspoon Garlic Powder
  3. Preheat

    Preheat the oven to 425 F. Line sheet pan with foil.

    Connect Oven
  4. Roast Carrots

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

    • 4, sliced into circles Carrots
    • 1 tablespoon Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  5. Prep Kale

    Wash kale & dry.

    • 2 bunches, destemmed + 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.

    • 1 1/2 pounds, sliced Beef Flank Steak
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  7. Flavor Cranberries

    Combine ingredients. Toss to coat.

    • 3/4 cup Dried Cranberries
    • 1, zested + juiced Orange
    • 1/2 teaspoon Kosher Salt
  8. Serve and Enjoy!

    Pair with your favorite 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 16%
Good Source: Fiber 8 g 27%
Sugars Total 14 g  
Excellent Source: Protein 44 g 89%
Excellent Source: Vitamin C 98 mg 110%
Calcium Ca 208 mg 15%
Good Source: Iron 5.5 mg 30%
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By Innit Culinary Team