Servings: 2
Calories:
Ingredients
- 8 oz bison sirloin steak
- 4 cups fresh bagged baby kale
- Half an avocado (cut into slices)
- ¼ cup Red Onion (thinly sliced)
- 1 tablespoon goat cheese crumbles
- ¼ cup cherry tomatoes (halved)
- 1 medium lemon (juiced)
- 1 tablespoon Olive oil
- ½ teaspoon Salt
- ½ teaspoon black pepper
Instructions
Heat skillet on medium high heat. Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Stir them briefly, turn off the heat, and let them sit 2 minutes more. Remove from pan
Let steak come to room temperature and pat dry with a paper towel. Season both sides of the steak with salt and pepper.
- Heat skillet on high and add oil. Pan fry the steak for 2.5-3 minutes per side.
- Remove steak from pan and let rest for 10 minutes.
Make the vinaigrette by mixing lemon juice, olive oil, salt and pepper in a bowl.
- Toss the kale and red onions with the vinaigrette in a large bowl. Serve the salad in serving bowls and add sliced steak, avocado slices, and cherry tomatoes. Top with goat cheese crumbles.
Notes
This salad could be eaten meatless as a simple side or with any protein source as a main dish.
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