Mediterranean Steak and Kale Salad
2(10 ounce) New York Strip steaks, about 1 inch thick
10 ounces of baby kale
1/2 cup pitted green olives
2-3 garlic cloves
1 small shallot
2 Tablespoons organic red wine vinegar
1/2 cup fresh parsley
4 green onion sprigs
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup organic olive oil
Preheat the grill to 425°Fs.
Drizzle the steak with a little oil and season both sides with salt and pepper.
Place the steaks directly onto the grill and grill for 3-4 minutes per side for 125°Fs.
Remove the steaks from the grill and let them rest until ready to slice.
Add the garlic and shallots to the bowl of a food processor fitted with the steel blade, process until minced. Add the red wine vinegar, parsley, green onion, salt, and both peppers to the bowl and process until minced.
Use a spatula to scrape the sides of the bowl. Slowly add the olive oil through the spout of the food processor on low, until the dressing is combined.
Toss the baby kale and olives in a 1/4 cup of the dressing and divide between two plates.
Slice the steak into 1/4 inch pieces and add to each.