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Grilled Steak with Kale and Radicchio Salad

Grilled steak

With Kale and Radicchio Salad

With perfectly seasoned steak, unique vegetables and a bold dressing, this salad is anything but typical.

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Protein: Beef
Cut: Strip Loins
Method: Grill
Cooking Time: 12 Minutes
Servings: 4
Grilled Steak with Kale and Radicchio Salad

Ingredients

  • 2 Open Prairie® Natural* Angus Beef strip steak, ¾-inch thick (12 oz each)
  • ¼ tsp salt
  • ½ tsp freshly cracked black pepper

Instructions

  1. Preheat grill to medium-high; grease grate well.
  2. Season steaks with salt and pepper; grill for 3 minutes per side or until grill-marked.
  3. For Balsamic Honey Vinaigrette: Whisk together balsamic vinegar, olive oil, honey, mustard, salt and garlic.
  4. Baste steaks with ¼ cup of the vinaigrette; continue to grill for 2 to 3 minutes per side for medium-rare or cook to desired doneness.
  5. Let rest for 5 minutes; slice thinly on an angle.
  6. For Kale and Radicchio Salad: Add radicchio, kale, pear and shallot to large bowl; toss with remaining vinaigrette.
  7. 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 ¼ teaspoon.

Ingredients

Balsamic Honey Vinaigrette

  • ¼ c balsamic vinegar
  • ¼ c extra-virgin olive oil
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • 1 garlic clove, minced

Kale and Radicchio Salad

  • 4 c shredded radicchio
  • 4 c shredded and stemmed kale
  • 1 ripe pear, chopped
  • 1 shallot, sliced
  • ⅓ c crumbled blue cheese
  • ¼ c toasted walnuts

Instructions

Servings: 1
Calories: 550
Total Fat: 32g
Sodium: 730mg
Total Carbohydrate: 23g
Protein: 43g

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*Minimally processed. No artificial ingredients.

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