Baby Kale and Steak Salad Recipe

Name: Baby Kale and Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons fish sauce, preferably Red Boat; 1/4 cup coconut water; 1 tablespoon freshly squeezed lime juice; 1 1/2 teaspoons coconut vinegar or cider vinegar; 1 tablespoon minced shallot; 1 garlic clove, sliced; 1/2 jalapeno, minced with seeds; One 12-ounce, trimmed, boneless rib eye steak, cut 1 inch thick; 1 teaspoon canola oil; Salt; Freshly ground pepper; 1 tablespoon unsalted butter; 1 garlic clove; 1 thyme sprig; 1 tablespoon Maggi liquid seasoning (a vegetable-based seasoning sauce); 5 ounces baby kale; 1/2 small red onion, thinly sliced; 1 small Japanese cucumber, peeled and thinly sliced; 1 tomato, cut into wedges

Servings: persons

1 1/2 tablespoons fish sauce, preferably Red Boat
1/4 cup coconut water
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons coconut vinegar or cider vinegar
1 tablespoon minced shallot
1 garlic clove, sliced
1/2 jalapeno, minced with seeds
One 12-ounce, trimmed, boneless rib eye steak, cut 1 inch thick
1 teaspoon canola oil
Salt
Freshly ground pepper
1 tablespoon unsalted butter
1 garlic clove
1 thyme sprig
1 tablespoon Maggi liquid seasoning (a vegetable-based seasoning sauce)
5 ounces baby kale
1/2 small red onion, thinly sliced
1 small Japanese cucumber, peeled and thinly sliced
1 tomato, cut into wedges

1
make the nuoc cham dressing Combine all of the ingredients in a medium bowl and let stand for 15 minutes.
2
meanwhile, make the salad Rub the steak all over with the oil and season with salt and pepper.
3
Heat a small cast-iron skillet until very hot.
4
Add the steak and cook over moderately high heat for 2 minutes, until browned and crusty.
5
Add the butter, garlic and thyme to the skillet and spoon the melted butter over the steak.
6
Flip the steak and cook for 2 minutes longer, spooning the butter on top.
7
Add the Maggi seasoning, cover and let stand off the heat for 2 minutes.
8
Transfer the steak to a paper towellined work surface, cover loosely with foil and let rest for 5 minutes.
9
meanwhile, make the salad Thinly slice the steak and place in a large serving bowl.
10
Add the baby kale, sliced onion, cucumber, tomato and nuoc cham dressing, toss the salad well and serve.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 tablespoons fish sauce, preferably Red Boat, 1/4 cup coconut water, 1 tablespoon freshly squeezed lime juice, 1 1/2 teaspoons coconut vinegar or cider vinegar, and more.

Yes, Baby Kale and Steak Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Kale and Steak Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions