Chimichurri Kale Steak Salad with Manchego Crisp Croutons.
This kale steak salad is absolutely delicious! Creamy chimichurri dressing, crispy manchego cheese, tangy green olives and juicy steak over tuscan kale. Feels extra special and fancy!
Valentine’s dinner, coming right up!
I love sharing a delish steak meal for the Valentine holiday and this year is no exception. I sear filet and serve it over creamy chimichurri massaged kale, complete with thinly sliced red onion, castelvetrano olives and manchego cheese crisps.
Holy cow, it is SO DELICIOUS.
There is a ton of texture in this salad. Tons and tons of flavor. Loads of satisfying goodness, crunch, and a big chimichurri drizzle to finish it all off.
Sounds completely dreamy right?!
Here’s the thing:
It’s a tad high-maintenance.
I start by making a batch of my chimichurri. I use some of it to make a creamy dressing, which is outstanding. Mix some of it into plain greek yogurt. You can use it as a dressing, dip or spread.
I use the creamy dressing to massage the shredded kale. The flavor is perfect!
To the kale salad, I add some tangy olives. I live for olives! I have loved them since I was a baby – my mom still talks about how I loved eating them off my fingers. And I also add some sliced red onion for a punchy kick.
It’s a simple salad base, but it has everything the salad needs.
Because here’s the thing: we’re also making manchego cheese crisps. Remember when I first shared these in my homemade spaghettios? Finely shredded manchego cheese gets piled on a baking sheet and thrown in the oven for a few minutes.
The result is this paper thin crisp of cheese – so savory and delightful – which is also crunchy enough to mimic a crouton.
Then we have the star of the show: the steak! I love to use filet mignon. It’s my favorite cut and it’s practically foolproof to make. Eddie and the kids also love it. So, I make a few pieces of filet and slice them for the top of the salad.
This combination is INCREDIBLE. First, I love filet. Second, I love kale salads. Those two things alone together are fabulous. Then, when you add the creamy herby dressing, the salty manchego crisps, the super buttery olives… oh my word.
Definitely a salad worthy of your love.
Kale Steak Salad
Chimichurri Kale Steak Salad with Manchego Crisp Croutons
Ingredients
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- ¼ cup fresh oregano
- 2 garlic cloves, minced
- ¼ cup red wine vinegar
- ⅔ cup olive oil
- ¼ teaspoon crushed red pepper flakes
- kosher salt and pepper
- ¾ cup plain greek yogurt, I like full fat
- 8 ounces manchego cheese, finely grated
- 3 filet mignon steaks
- 3 tablespoons unsalted butter
- 1 large head of tuscan kale, shredded
- ¼ red onion, thinly sliced
- ½ cup castelvetrano olives, pitted and sliced
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- While the oven heats up, make the chimichurri. Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in a big pinch of salt, pepper and the red pepper flakes. Taste and season additionally if needed.
- Stir half of the chimichurri into the greek yogurt. Keep the other half for drizzling. Set both aside.
- Take 1 to 2 tablespoons of the finely grated manchego and place it in piles on the baking sheet, leaving about 1 to 2 inches in between each. Bake for 6 to 8 minutes, or until the manchego has melted and is bubbly. Cool completely on the baking sheet.
- To make the steak, season it all over with salt and pepper. Heat a cast iron skillet over medium-high heat. Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!
- Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
- Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F. Remove the steak and let it rest for 10 minutes before slicing.
- While the steak is resting, place the kale and onions in a large bowl. Add a few tablespoons of the creamy chimichurri and toss well, then massage the kale with the dressing using your hands.
- Top the salad with the olives and the manchego crisps. Slice the steak and set it on top. Drizzle with the creamy chimichurri or the regular chimichurri - or both!
- Serve!
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I appreciate you so much!
Crunch crunch.
