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. (more…)
The post Chimichurri Kale Steak Salad with Manchego Crisp Croutons. appeared first on How Sweet Eats.
