Cajun · Serves 2
This hearty, speedy kale and mixed greens salad is packed with juicy grape tomatoes, cucumber, and pickled shallot for an impressively colorful bowl. Toss it all together with tangy, Cajun-spiced ranch dressing, then top with juicy slices of sizzled steak for a bold, satisfying spin on a classic (in just 20 minutes!).
Wash and dry produce.
Pat steak* dry and season with salt and pepper. Drizzle oil in a hot medium pan. Cook steak to desired doneness, 3-6 minutes per side. TIP: While steak cooks, move on to Step 2.
Trim, peel, and thinly slice shallot. Halve lemon. Remove and discard any large stems from kale; chop if desired. Trim and thinly slice cucumber.
In a small microwave-safe bowl, mix shallot, 1 tsp sugar, juice from half the lemon, salt, and pepper (2 tsp sugar and juice from whole lemon for 4). Cover bowl with plastic wrap and microwave 1 minute.
Set aside to pickle, stirring occasionally.
Place kale in a large bowl; using your hands, massage kale (similar to how you would knead dough) with a drizzle of olive oil and a pinch of salt until leaves are tender, 1 minute.
In a second small bowl, whisk together buttermilk dressing, sour cream, 1 tsp Cajun Spice Blend (2 tsp for 4), and as much hot sauce as you like.
Transfer Cajun ranch dressing to bowl with kale. Add mixed greens, cucumber, tomatoes, and half the pickled shallot (draining first); toss to combine. Season with salt and pepper.
Thinly slice steak against the grain.
Top salad with steak and remaining pickled shallot (draining first). Serve.
Steak is fully cooked when internal temperature reaches 145°.
From the same drawer
Add recipes to your shopping list to see ingredients here.
