Garlic Thyme Rib-Eye Steak with Kale and Sweet Potato Salad

This warm steak salad brings together tender garlic-thyme rib-eye, massaged kale and browned sweet potato for a hearty yet fresh meal. The creamy balsamic dressing ties everything together, while crunchy pecans and chewy dried cranberries add texture and sweetness.

Perfect for a quick weeknight dinner, this dish comes together in just 20 minutes. The key is massaging the kale to soften it and quickly browning the sweet potato for a caramelized finish. Top with shaved Parmesan for an extra savory note.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

3 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice sweet potato into ½-inch pieces. In a large microwave-safe bowl, combine sweet potato, half the garlic powder, salt and pepper; toss until coated. Add 2 TBSP butter to bowl and cover tightly with plastic wrap; microwave until sweet potato is tender and steaming, 6-7 minutes. Remove plastic wrap and stir.
2. While sweet potato cooks, remove and discard any large stems from kale; chop if desired. Place kale in a second large bowl. Using your hands, massage kale (similar to kneading dough) with a large drizzle of olive oil until leaves are tender, 1-2 minutes. (Don’t skip this step-massaging helps the kale leaves wilt slightly, lending a tender texture.)
3. Pat steak dry with paper towels; thinly slice against the grain. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and season with half the thyme, remaining garlic powder, salt and pepper. Cook, stirring occasionally, to desired doneness, 3-6 minutes. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly. Heat pan used for steak over high heat; add sweet potato. Cook, stirring constantly, until sweet potato is browned, 30-60 seconds. Turn off heat; transfer to bowl with kale.
4. Reserve 4 tsp dressing in a small bowl. Add Parmesan to bowl with sweet potato and kale. Drizzle with as much remaining dressing as you like; toss to combine. Divide salad between plates and top with steak. Drizzle with reserved dressing and sprinkle with pecans and cranberries. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or strip steak work well, but adjust cooking time accordingly.

How do I make this dairy-free?

Omit the Parmesan cheese and use a dairy-free dressing or vinaigrette.

Can I prepare the sweet potato in advance?

Yes, you can microwave the sweet potato ahead and reheat it in the pan before serving.