Garlicky grilled steak & kale salad

Indulge in a flavorful combo of garlicky grilled steak and fresh kale in this mouthwatering salad that will tantalize your taste buds.

Ingredients:

• 2 tablespoons lemon juice
• 2 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, grated, plus 1 clove, halved
• 1 tablespoon finely chopped fresh tarragon
• ¼ teaspoon salt, divided
• Pinch of crushed red pepper
• 5 tablespoons extra-virgin olive oil, divided
• 230g baby kale (16 cups)
• ½ cup thinly sliced red onion, rinsed
• ⅓ cup chopped pitted olives
• ¼ cup crumbled feta cheese
• 450g  skirt or flank steak, trimmed
• 4 slices whole-wheat country bread

Instructions:

1. Turn on the grill and set it to medium-high heat.
2. Combine lemon juice, vinegar, mustard, grated garlic, tarragon, a pinch of salt, and crushed red pepper in a large bowl. Gradually mix in 4 tablespoons of oil. Place 2 tablespoons of the dressing into a small bowl. Mix kale, onion, olives, and feta cheese in the large bowl and stir until coated.
3. Brush the steak with the remaining 1 tablespoon of oil and grill it, flipping it once, until a meat thermometer inserted into the thickest part shows 125°F for a medium-rare steak. This should take 6 to 12 minutes. Move the steak to a clean cutting board and let it sit for 10 minutes. Grill the bread until it turns golden brown, around 45 to 60 seconds per side. Rub both sides of the bread with a halved garlic clove. Cut the bread into large pieces.
4. Mix the croutons into the salad and stir to coat them. Slice the steak thinly against the grain and sprinkle with the remaining pinch of salt. Place the steak on top of the salad and drizzle it with the reserved 2 tablespoons of dressing.

Summary:

• Calories: 1892 kcal
• Fat: 125 g
• Protein: 119 g
• Carbs: 72 g
• Potassium: 2207 mg
• Magnesium: 204 mg