Description
This black pepper steak kale salad is gluten free and packed with feta, olives, red onions, and crispy olive oil breadcrumbs for the perfect hearty salad.
Ingredients
Gluten Free Olive Oil Breadcrumbs
- 4 sliced of gluten free bread, 1/2-1/4 inch cubes
- 2 tablespoons olive oil
Steak and Salad
- 1/2 lb. flat iron steak
- 1 teaspoon each sea salt and black pepper
- 1 bunch of curly kale, stems trimmed and thinly cut (shredded)
- 2 tablespoons olive oil
- juice from 1/2 lemon
- 1 garlic clove, minced or grated
- 1 pinch of each sea salt and black pepper
- 1/4 cup olives, sliced in half
- 1/4 cup feta cheese, crumbled
- 1 inch red onion, sliced thinly
Instructions
- To make the breadcrumbs, preheat your oven to 375 degrees. Place the cubed bread on a small baking sheet tray and drizzle with olive oil. Use a spoon or your hands to toss together. Place in your oven for 12 minutes or until the bread cubes are dark brown. Remove from the oven and let cool slightly.
- With your hands or a food processor (I used a food processor to make the breadcrumbs more like a crumb and less like cubes or chunks) – personal perference, crumble the bread cubes into they are very small or to your desired size and texture. Set aside until ready to use.
- To make the steak, either grill it or use a small skillet on your stove top over high heat. When your plan is super hot, add the steak and don’t move it for 6 minutes. Flip over when the underside is toasty brown. Repeat on the other side or until the center is cooked to your taste. Remove from the skillet (or grill) and let rest on a cutting board for at least 10 minutes.
- To assemble the salad, place the shredded kale in a mixing bowl or your serving bowl or individual shallow bowls. Mix together the olive oil, lemon juice, garlic, salt and pepper together in a small bowl. Pour the dressing over the shredded kale and mix together with your hands (yes, your hands) – lightly massage the dressing into the kale.
- Top with the olives, feta cheese and red onion. Slice your steak thinly and serve on top of your salad.
Notes
For the breadcrumbs – I used a food processor to get the crumb texture. If you want more bread crumbs leave them larger in size and maybe just use your hands to make them smaller. You also don’t have to do anything at all to them after you remove from the oven.
I like to have my steak sit out on my counter for 30 minutes before I cook it. Steaks that are room temperature just cook better and in my opinion taste better.
Also for the steak, let it rest as long as possible. Since this is a salad, you don’t need to serve it warm. Plus, letting it sit and rest for as long as possible allows the juices to settle and not run out. You will get the maximum flavor of the steak after letting it rest – promise.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner, Lunch, salad, Side Dish
- Method: Grilling, Sautéing
- Cuisine: Greek