Steak & Power Greens Recipe

Bring steak to room temperature

Remove the flat iron steak from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season both sides of the steak evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp garlic powder. Rub with 1 tbs olive oil.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add a small drizzle of oil if skillet is dry.

Sear the steak 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 51–54°C). If the steak is thicker than 1 inch, add 1–2 minutes per side as needed. Use an instant-read thermometer to confirm.

Remove steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes before slicing — this preserves juices and finishes carryover cooking.

Once rested, slice steak thinly against the grain into bite-sized pieces or strips, about 1/4–1/2 inch wide. Reserve juices on the cutting board to drizzle over salad if desired.

While the steak rests (or earlier), cook the quinoa. In a medium saucepan combine 1 cup rinsed quinoa, 2 cups water or broth and 1/4 tsp salt. Bring to a boil over medium-high heat.

Reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread onto a plate to cool slightly.

Massage the chopped kale: place 4 cups chopped kale in a large bowl, drizzle 1 tsp olive oil (from the steak step or fresh) and a pinch of salt, then massage with your hands 30–60 seconds until leaves soften and darken. This makes kale tender and easier to eat.

Add the cooled quinoa to the kale. Add 1/2 cup thinly sliced green cabbage, 1/2 cup thinly sliced red cabbage, 1/4 cup chopped fresh mint, and the finely chopped jalapeño (use less if you prefer milder heat). Toss to combine.

Add 8 mandarin orange segments and 6 chopped pitted dates; gently fold them in so they remain intact but distribute sweetness throughout the salad.

Toast and chop almonds (optional): heat a small dry skillet over medium heat. Add 1/4 cup chopped almonds and toast, stirring, 2–3 minutes until fragrant and lightly browned. Watch carefully to avoid burning. Remove to cool.

Add 1/4 cup shaved or grated parmesan and the toasted chopped almonds to the salad mixture and toss gently to incorporate.

Make the vinaigrette: in a small bowl or jar combine 2 tbs almond butter, 3 tbs extra-virgin olive oil, 2 tbs rice vinegar, 1 tbs fresh lemon juice, 1 tsp honey or maple syrup, 1 tsp soy sauce/tamari, 1 tbs water, 1/4 tsp salt and 1/4 tsp black pepper.

Whisk vigorously or shake in a sealed jar until smooth and emulsified. Adjust thickness with additional water, 1 tsp at a time, to reach a pourable consistency. Taste and adjust seasoning: more lemon for brightness, more honey for sweetness, or more soy for saltiness.

Dress the salad: pour about 3–4 tbs vinaigrette over the salad and quinoa mixture and toss to coat evenly. Reserve extra vinaigrette for serving if desired.

Place dressed salad on a platter or divide among 4 plates. Arrange the sliced medium-rare flat iron steak over the top or toss steak pieces into the salad for distributed protein.

Drizzle any reserved steak juices over the steak for extra flavor. Garnish with additional mint leaves and an extra sprinkle of parmesan and almonds if desired.

Serve immediately while steak is still slightly warm for best contrast with the chilled greens.