This crispy kale and steak salad with a pale ale dijon dressing is healthy, hardy, rustic, and delicious. This salad will stand up to any macho palate or post-evening workout hunger.

I combined the crispy kale, the king of all leafy greens, with seared pieces of a leftover ribeye, the king of red meats, and topped it with a tangy Dijon/Indian Pale Ale dressing, the king of beers.

Kale is one of the most misunderstood vegetables. It also happens to be one of my favorites. No other leafy green has more Vitamin A, Vitamin C, or Potassium. Don’t be fooled by its lettuce-like look, it is hardy and filling. For this salad, I decided to use Dinosaur Kale. Although I favor Curly Kale for raw dishes, I find Dinosaur Kale easier to cook with.

The best part of this meal? The leftover beer makes for the perfect pairing.  If you love a good steak meal, you might also love our take on surf and turf with these surf and turf kabobs!

Enjoy!

overhead view of ingredients to make crispy kale and steak salad with a pale ale dijon dressing


crispy kale
steak
overhead view of ingredients to make crispy kale and steak salad with a pale ale dijon dressing
overhead view of crispy kale and steak salad with a pale ale dijon dressing

Crispy Kale and Steak Salad with a Pale Ale Dijon Dressing

5 from 1 vote
By Cassy
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 1 serving
crispy kale and steak salad with a pale ale dijon dressing
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This crispy kale and steak salad with a pale ale dijon dressing is healthy, hardy, rustic, and delicious. This salad will stand up to any macho palate or post-evening workout hunger.

Ingredients  

crispy kale and steak salad:

  • 2 cups dinosaur kale may sub with curly kale
  • 6 oz steak cut into strips
  • 1 teaspoon chopped purple onion
  • 1 teaspoon extra virgin olive oil
  • pinch of sea salt

pale ale dijon dressing:

  • 1 tablespoon Dijon mustard
  • 1/4 cup Indian Pale Ale or other beer I used Lagunitas but you may use any you like
  • 1 tablespoon lemon juice
  • 1 tablespoon cracked black pepper

Instructions 

  • Preheat oven to 500 degrees – or set to Broil.
  • Line a baking sheet with aluminum foil.
  • Remove the stem from the leaves of the kale. Chop the leaves into approximately 2” pieces.
  • Toss the kale with the olive oil and salt. Place on baking sheet.
  • Broil for approximately 2.5 minutes – or until crispy but NOT burnt. Watch it carefully, they can burn quickly.
  • Heat a medium skillet and add the steak. Cook until slightly crispy and then take off the heat.
  • In a bowl, combine the Dijon Mustard, beer, lemon juice, and pepper.
  • Toss the crispy kale, seared beef, purple onions, and dressing together.
  • Enjoy!

Nutrition

Calories: 458kcal | Carbohydrates: 10g | Protein: 37g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 104mg | Sodium: 280mg | Potassium: 739mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4266IU | Vitamin C: 45mg | Calcium: 158mg | Iron: 4mg

Additional Info

Course: Salad
Cuisine: American
Servings: 1 serving
Calories: 458
Keyword: crispy kale salad, dijon dressing, steak kale salad, steak salad

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Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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8 Comments

  1. Hi Cassie! I’ve been going through your archives for new recipe ideas – this looks delicious 🙂 Do you have any recommendations for a substitution for the beer? I am sensitive to gluten and would love your thoughts on the best sub to keep the flavor profile intact.

    Thanks!

    Reply

    1. Hi Nicole! Great question. Hard cider would be a great alternative. If you want to go alcohol-free entirely, you could use apple cider vinegar (like Braggs). This recipe is definitely due for a re-make! Thanks for bringing it to my attention 🙂

    1. Thanks for your comment, Terry. True, if you’re doing a strict paleo challenge of sort, beer is typically not allowed. I, however, subscribe to a sustainable 80% paleo/20% non-paleo lifestyle where I do enjoy beer and a few other non-paleo friendly foods.