Marinated Kale & Beef Bowls

Marinated Kale & Beef Bowls

This salad was inspired by the lovely Ella Woodward from her book ‘Deliciously Ella’ which is filled with plant based recipes. I hope she doesn’t mind me ‘bastardising’ her recipe with some steak! Of course if you’re not into meat there are plenty of options in the Variations below.

1-2 steaks
1 large bunch kale
2 limes
4 tablespoons tahini
2 tablespoon soy sauce

1. Heat a frying pan on a high heat. Rub steaks with a little oil and sprinkle with salt. Sear the steaks until cooked to your liking, about 4 minutes on each side for rare.

2. Allow steaks to rest on a clean plate while you make the salad.

3. Remove tough stems from the kale and slice or tear into bite sized strips. Place kale in a large bowl. Squeeze over lime juice and drizzle with tahini and soy sauce. Toss salad with your hands massaging the kale as you go.

4. Slice beef into strips and toss through the salad and divide between two plates.

Variations & Substitutions

vegan / vegetarian – skip the steak or replace with cooked chickpeas or beans. Or use a few handfuls of nuts to make it more substantial. Ella uses pomegranate seeds. Vegetarians could also try replacing the steak with a poached egg or two.

no tahini – replace with almond or cashew butter.

soy-free / paleo – replace soy with fish sauce or coconut aminos

more substantial / carb lovers – toss in torn sourdough, cooked quinoa, brown rice or cooked couscous. Or as as a filling for flat bread wraps.

more substantial (low carb) – add some sunflower seeds or pumpkin seeds.

chicken – replace steaks with cooked chicken.

more veg – toss in your fave raw salad veg like snow peas, grated carrot, avocado or red peppers (capsicum).

different greens / no kale – try collard greens or baby spinach. The dressing is also lovely on crisp iceberg or cos (romaine) lettuce. Or try tossing in grilled peppers, mushrooms, eggplant and/or zucchini.

side salad – skip the steak and serve anywhere you’d normally serve a green salad.

Waste Avoidance Strategy

steaks – freeze it.

kale – will keep for a few weeks in a plastic bag in the fridge. Or for longer if cooked as per the recipe. Can be frozen.

lime – will keep in a plastic bag in the fridge for months.

tahini – I keep mine in the pantry but will keep longer in the fridge if open.

soy sauce – keep it in the pantry.

Prepare Ahead

This is one of those rare salads that actually tastes better after an hour or two because the acid and salt tenderize the kale leaves. So feel free to make a few hours ahead and just cook the steak and toss in at the last minute. Leftover salad is still edible for up to a week in the fridge. Don’t freeze.

Problem Solving Guide

too dry – serve with a drizzle of extra virgin olive oil or extra lime juice.

bland – more soy sauce or some salt.

Serving Suggestions

Great in big bowls on its own.

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