Garlic Herb Steak with Kale Apple Salad and Honey Dijon Dressing

Step aside, mixed greens-this hearty kale salad is the stuff of dinner dreams. You’ll toss kale with crisp, refreshing apple slices and Parmesan cheese in a creamy, tangy honey Dijon dressing. Top it all with garlic-herb seared steak and sprinkle with dried cranberries for chewy-sweet textural contrast.

This recipe comes together in under 30 minutes, making it perfect for a quick weeknight meal that feels special. The key is massaging the kale to soften it, ensuring a tender bite that pairs beautifully with the savory steak and sweet-tart cranberries.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Remove and discard any large stems from kale; chop into bite-size pieces. Halve, core and thinly slice apple. Place kale in a large bowl; using your hands, massage kale with a large drizzle of olive oil (similar to how you would knead dough) until leaves are tender, 1-2 minutes. TIP: Don’t skip this step-massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
2. Pat steak dry with paper towels; season all over with garlic powder, half the thyme (all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board and let rest for a few minutes.
3. Meanwhile, in a small bowl, whisk together honey Dijon dressing, mustard and a drizzle of olive oil (large drizzle for 4 servings). Season lightly with salt and pepper.
4. Slice steak crosswise. Add apple and Parmesan to bowl with kale. Toss with as much dressing as you like. Divide salad between bowls. Sprinkle with dried cranberries. Top with steak. Drizzle with any remaining dressing. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time as needed.

Can I make this salad ahead of time?

You can prep the ingredients ahead, but dress and assemble just before serving to keep the kale crisp.

What can I substitute for Parmesan cheese?

Try crumbled feta or shaved pecorino for a similar salty, savory flavor.