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Kitchen Notebook

May 29, 2017

Steak Kale Salad with Cilantro Lime Dressing

15 Mins

Serves 2


  • 1 bunch Kale
  • 1/4 head Cabbage, core removed
  • 12 oz Minute Steaks or small Sirloins
  • 2 cups Cilantro Leaves
  • 1 Radish bulb, sliced thin
  • 1/3 Tomato, Diced
  • 1 Lime, juiced
  • 1 1/2 Tbsp. Olive Oil
  • 1 1/4 tsp. Salt

Remove and discard the center stalks from the kale. Stack the leaves and slice them ad thinly as possible. Using a mandolin or sharp chef’s knife slice the cabbage into thin strips. Combine kale and cabbage in a large bowl. With 1 Tbsp. olive oil ad 1/4 tsp. salt massage the salad with your hands.

Combine cilantro, lime, 1 tsp. salt and 3 Tbsp. olive oil in a food processor or blender. Pulse until smooth.

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1/2 Tbsp. olive oil on medium-high heat until hot. Add the steaks and cook until golden browned on both sides, about 3 or 4 minutes per side. Remove steaks from pan, let rest and then slice into 1/2 strips. Divide salad between two plates. Top with radish slices, diced tomato, sliced steak and cilantro lime dressing.

15 Mins Cabbage Cilantro Kale Lime Meat Paleo Radish Steak Summer Tomato

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15 Mins Cabbage Cilantro Kale Lime Meat Paleo Radish Steak Summer Tomato

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