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This steak salad gives the word ‘salad’ a whole new meaning. You’ll find no boring lettuce here, instead, we have iron-rich kale, tossed simply in warm raspberry vinaigrette, and topped with just-out-of-the-pan slices of sirloin steak, buttery mushrooms, red onions, and sweet-tart cherry tomatoes. Crumbled feta is optional, but we love the pop of flavor it brings to this already mouthwatering salad.

Bite
15MINS
Total Time
$3.03
Cost Per Serving
Ingredients
Servings
4
us / metric

2
(200 g)
(200 g)
Sirloin Steak
Rump Steak, patted dry

1 tsp
Kosher Salt, divided
set aside 1/8 tsp for mushroom

1/2 tsp
Freshly Ground Black Pepper, divided
set aside 1/8 tsp for mushroom

1 Tbsp
Neutral Oil
with a high smoke point

2 Tbsp
Butter, divided

2 cloves
Garlic, minced

2 1/3 cups
Shiitake Mushrooms
cut into 1/8-inch thick pieces
or Cremini Mushroom

1 bag
(8 oz)
(8 oz)
Kale, chopped

1/2
Small Red Onion, thinly sliced

3/4 cup
Cherry Tomato, halved

3/4 cup
Raspberry Vinaigrette
or dressing of choice

4 Tbsp
Crumbled Feta Cheese
optional