Massaged Kale Salad With Cherries, Pistachios & Grilled Flank Steak



    • 1 lb. flank steak
    • 1 Tbs. [aflink u=""]olive oil[/aflink]
    • [aflink u=""]Montreal steak seasoning[/aflink]


    • 2 bunches of dino kale, de-stemmed and chopped into ribbons
    • 1/2 medium red onion, peeled and chopped
    • 2 cups cherries, pitted and cut in half (this [aflink u=""]tool[/aflink] is useful for pitting cherries)
    • 2 avocados, seed and skin removed and sliced thinly.
    • 5 sprigs of mint, chopped
    • 1/2 cup pistachios
    • Tbs of hemp seeds


    • Juice of two large lemons
    • 1/3 cup of olive oil


    1. Rub your steak with olive oil, and season it liberally with steak seasoning. Set it aside and allow for it to come to room temperature. Get your grill ready.
    2. Whisk together the lemon juice and olive oil for your salad dressing and set aside.
    3. Add kale to a large salad bowl. Pour the dressing over the kale and using clean hands, massage the dressing into the kale leaves. This will soften the leaves and allow them to absorb some of the dressing.
    4. Assemble the salad by adding the onion, pitted cherries, avocado, mint, pistachios and help seeds.
    5. Add the steak to a hot grill and cook for 3 minutes a side, making sure not to overcook. Use your best judgement depending on how thinly cut your meat is. You don't want to overcook it. The goal is to get a nice medium rare. A meat thermometer might be helpful here. Once done, remove the steak from the heat and allow it to rest for a couple of minutes.
    6. After the steak has rested, slice it up and arrange it on top of the salad. Serve and enjoy!


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