Steak & Kale Salad with Sweet Potato & Crispy Shallots

This hearty steak and baby green kale salad is the perfect balance of bold and fresh. Tender, juicy slices of steak are layered over a bed of vibrant baby green kale, tossed with roasted sweet potatoes for a touch of natural sweetness. Crispy shallots add the perfect savory crunch, making every bite a satisfying mix of flavor and texture. It’s a nourishing, protein-packed salad that feels like comfort food—but still keeps things fresh.

INGREDIENTS
Ingredients
  • 1 cup vegetable oil (for frying)
  • 3 shallots, thinly sliced
  • 1 medium sweet potato, sliced into half-moons
  • 1 New York strip steak (about 6-8 ounces), room temperature
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups Green Kale
  • 2 ounces blue cheese, crumbled
  • Kosher salt and freshly ground black pepper
DIRECTIONS
  1. Heat oil in a small pan over medium heat to 350F. Fry shallots until golden (about 15 minutes) then drain on a paper towel-lined plate. Reserve the oil.
  2. Preheat oven to 425F. Spread sweet potato slices on a baking sheet and drizzle with 1 tablespoon reserved oil. Season with salt and pepper. Roast for 20-25 minutes, flipping halfway, until tender. Set aside to cool.
  3. Season the steak with salt and pepper. Heat 1 tablespoon reserved oil in a large skillet over medium heat. Sear for 3-4 minutes per side for medium rare or adjust cooking time for desired doneness. Remove and allow to rest for 5 minutes before slicing against the grain.
  4. To prepare the dressing, combine balsamic vinegar and mustard, then slowly whisk in 3 tablespoons of the reserved oil until emulsified. Adjust seasoning if needed.
  5. To assemble the salad, combine the Green Kale, sweet potato, and blue cheese and divide equally into 2 bowls. Finish by topping the salads with the steak, crispy shallots, and dressing.
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