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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.

HealthyHigh ProteinGluten FreeSteakSalad

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 55.4 grams 55.4 grams
Fat 42.1 grams 42.1 grams
Protein 46.2 grams 46.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Orange
peeled and sliced
1
piece
Orange
zest and juice only
Meat
200
g
Rump Steak
trimmed
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
1
handful
Parsley
chopped
OilsFats
15
ml
Olive Oil
for rubbing the steak
15
ml
Olive Oil
for the dressing
Other
10
ml
Honey
clear
Vegetables
3
leaf
Kale
blanched, drained and finely chopped
0.5
piece
Sweet Potato
peeled, sliced into 1cm rounds, blanched and drained
1
piece
Chilli
finely chopped

Steps

  • Heat a griddle pan over high heat until hot.
  • Rub the steak with olive oil and season with salt and pepper.
  • 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.
  • 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.