Categories: Salad
Ingredients
- 4 oz. goat cheese, crumbled
- 1/2 cup plus 2 tbsp olive oil
- 1 1/2 tsp lemon zest and 1/4 cup juice
- 12 oz. sirloin steak
- 2 bunches Tuscan kale, tough stems removed
- 1/2 bunch radishes, trimmed and cut into thin wedges
- 1 tbsp chopped fresh chives
Directions
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Prepare the grill for high heat. In a blender, puree the goat cheese, 1/2 cup oil, and the lemon zest and juice; season the dressing with salt and pepper.
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Brush the steak with 1 tbsp oil; season generously. Grill to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board; let rest.
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Meanwhile, in a large bowl, massage the kale with the remaining 1 tbsp oil; season. Arrange the kale on the grill in an even layer. Cook until wilted and charred in spots, 1-2 minutes per side. Transfer to the cutting board.
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Roughly chop the kale and divide among plates. Drizzle the kale with half the dressing; season. Thinly slice the steak against the grain. Divide the steak and radishes among the salads. Sprinkle with the chives. Serve with the remaining dressing.