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BBQ & Grill

Garlicky Grilled Steak & Kale Salad

A bright lemon, garlic and tarragon vinaigrette coats this salad topped with grilled steak. Since the grill is already fired up, we throw on some bread for homemade croutons.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons white-wine vinegar
  • 1 teaspoon dijon mustard
  • 2 cloves garlic, grated, plus 1 clove, halved
  • 1 tablespoon finely chopped fresh tarragon
  • ¼ teaspoon salt, divided
  • 1 pinch of crushed red pepper
  • 5 tablespoons extra-virgin olive oil, divided
  • 8 ounces baby kale (16 cups)
  • ½ cup thinly sliced red onion, rinsed
  • ⅓ cup chopped pitted olives
  • ¼ cup crumbled feta cheese
  • 1 pound skirt or flank steak, trimmed
  • 4 slices whole-wheat country bread

Directions

  1. Preheat grill to medium-high.
  2. Whisk lemon juice, vinegar, mustard, grated garlic, tarragon, 1/8 teaspoon salt and crushed red pepper in a large bowl. Slowly whisk in 4 tablespoons oil. Transfer 2 tablespoons of the dressing to a small bowl. Add kale, onion, olives and feta to the large bowl and toss to coat.
  3. Brush steak with the remaining 1 tablespoon oil and grill, flipping once, until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, 6 to 12 minutes. Transfer to a clean cutting board and let rest for 10 minutes. Grill bread until golden brown, 45 to 60 seconds per side. Rub halved garlic clove on both sides of the bread. Coarsely chop the bread.
  4. Add the croutons to the salad and toss to coat. Thinly slice the steak against the grain and sprinkle with the remaining 1/8 teaspoon salt. Top the salad with the steak and drizzle with the reserved 2 tablespoons dressing.