Griddled Steak and Sweet Potato Salad with Kale and Orange and Chilli Dressing

Seared rump steak served over blanched kale and sweet potato with a citrusy honey-chilli dressing.

Healthy High Protein Gluten Free Steak Salad

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

55.4g

per serving

55.4 g total

Fat

42.1g

per serving

42.1 g total

Protein

46.2g

per serving

46.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Orange

peeled and sliced

Meat

200

Rump Steak

trimmed

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

handful

Parsley

chopped

OilsFats

Olive Oil

for rubbing the steak

Olive Oil

for the dressing

Other

Honey

clear

Vegetables

leaf

Kale

blanched, drained and finely chopped

0.5

piece

Sweet Potato

peeled, sliced into 1cm rounds, blanched and drained

piece

Chili

finely chopped

Method

Grill the steak for 4 to 5 minutes per side then set aside to rest.

Mix olive oil, honey, orange zest, orange juice, chilli, and parsley in a bowl.

Heat a griddle pan over high heat until hot.

Rub the steak with olive oil and season with salt and pepper.

Arrange kale on a plate and place the steak on top.

Arrange sweet potato and orange slices around the steak.

Drizzle the prepared dressing over the entire salad.