Garlic Thyme Steak and Kale Salad with Sweet Potato, Pecans and Cranberries

This warm steak and kale salad is a perfect balance of hearty and fresh. Thinly sliced garlic-and-thyme steak sits atop a bed of tender kale, roasted sweet potato, crunchy pecans and chewy dried cranberries, all tossed in a creamy balsamic dressing. Finished with Parmesan cheese, this dish comes together in just 20 minutes, making it an ideal choice for a quick yet satisfying lunch or dinner.

The key to this salad is massaging the kale, which softens the leaves and makes them tender. The sweet potato is microwaved until tender, then quickly browned in a hot pan for added flavor. The steak is cooked simply with garlic and thyme, then sliced against the grain for maximum tenderness. Every bite offers a mix of textures and flavors-savory, sweet, tangy and crunchy.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView 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

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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 (4 TBSP for 4 servings) 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 how you would knead dough) with a large drizzle of olive oil 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.
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 (all for 4 servings), 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 (8 tsp for 4 servings) 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, you can substitute ranch steak with sirloin, flank steak or any tender cut. Adjust cooking time accordingly.

Can I make this salad ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients in advance. Keep the dressing separate and toss just before serving to prevent the kale from becoming soggy.

Is there a substitute for creamy balsamic dressing?

You can use a simple balsamic vinaigrette or a mixture of balsamic vinegar and olive oil. For creaminess, add a spoonful of mayonnaise or Greek yogurt.