Dexter Beef Ranch Steak and Kale Salad

Dexter Beef Ranch Steak and Kale Salad

This hearty steak salad layers savory, sweet, tangy, and earthy flavors in every bite. Warm mushrooms and onions soften sturdy kale, dates add natural sweetness, and a simple creamy balsamic dressing brings the bowl together.

Ingredients

• 4 ounces cremini mushrooms, sliced
• 1/2 yellow onion, thinly sliced
• 4 ounces red or green kale, stemmed and chopped
• 3/4 ounce pitted dates, sliced
• 2 Dexter beef ranch steaks, about 5 ounces each
• 1 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1 ounce sour cream
• 1 ounce Parmesan, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 4 tablespoons olive oil, divided
• Kosher salt and black pepper

Instructions

1. Prep: Wipe and slice mushrooms. Thinly slice half the onion. Stem and chop kale into bite-size pieces. Slice dates into rounds.
2. Season the Dexter Beef: Pat steaks dry. Combine smoked paprika and onion powder. Season steaks with half the blend, salt, and pepper.
3. Sear: Heat 1 1/2 tablespoons olive oil in a heavy skillet over medium-high. Sear steaks 3 to 6 minutes per side, depending on thickness, until browned and 145°F. Rest at least 3 minutes.
4. Cook Mushrooms and Onion: Heat 1 1/2 tablespoons oil in the skillet. Add mushrooms and onion with the remaining spice blend. Cook 4 to 6 minutes until caramelized and tender.
5. Make the Dressing: Whisk sour cream, balsamic vinegar, Dijon, honey, and remaining 1 tablespoon olive oil. Season with salt and pepper. Thin with 1 teaspoon water if needed.
6. Massage the Kale: Put kale in a large bowl with 2 tablespoons dressing and a pinch of salt. Massage for 1 to 2 minutes until darker and tender.
7. Build the Salad: Add warm mushrooms, onion, dates, and most of the Parmesan to the kale. Toss with enough dressing to coat.
8. Serve: Slice steak against the grain. Divide salad between bowls, fan steak over the top, and finish with remaining Parmesan and dressing.

Why It Works

Massaging kale breaks down its fibrous texture, while warm vegetables relax the leaves further. Smoked paprika complements the beef's savory crust. Dates and honey balance the acidity of balsamic vinegar, and sour cream makes the dressing cling to every leaf.

Tips for Best Results

• Dry the steaks thoroughly before searing.
• Slice the onion evenly so it caramelizes at the same rate.
• Massage kale until it visibly softens and turns glossy.
• Rest the beef before slicing to retain its juices.
• Add dressing gradually to avoid weighing down the salad.

Serving Suggestions

Serve with roasted squash, crusty bread, or a simple tomato soup. Sparkling water, dry cider, or Pinot Noir pairs well with the balsamic and mushrooms.

Recipe FAQ

Can I prepare the salad ahead?

Prep the components separately and combine just before serving. Massaged kale holds well for several hours.

Can I use spinach?

Yes, but do not massage it; simply toss spinach with the warm vegetables and dressing.

How should leftovers be stored?

Refrigerate in an airtight container for up to two days, ideally keeping sliced steak separate.