Grilled Steak & Kale Salad with Goat Cheese Dressing

Bring steakhouse flavors to your salad tonight.
Publish date:
grilled steak kale salad

Recipe by Colu Henry

Serves: 4

Start to Finish: 25 minutes


  • 4 oz. goat cheese, crumbled

  • 1/2 cup plus 2 tbsp. olive oil

  • 1 1/2 tsp. lemon zest and 1/4 cup juice (from about 1 lemon)

  • 12 oz. sirloin steak

  • 2 bunches Tuscan kale (about 1 lb. total), tough stems removed

  • 1/2 bunch radishes, trimmed and cut into thin wedges

  • 1 tbsp. chopped fresh chives


1. Prepare the grill for high heat. In a blender, puree the goat cheese, 1/2 cup oil, and the lemon zest and juice; season the dressing with salt and pepper.

2. Brush the steak with 1 tbsp. oil; season generously. Grill to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board; let rest.

3. Meanwhile, in a large bowl, massage the kale with the remaining 1 tbsp. oil; season. Arrange the kale on the grill in an even layer. Cook until wilted and charred in spots, 1 to 2 minutes per side. Transfer to the cutting board.

4. Roughly chop the kale and divide among plates. Drizzle the kale with half the dressing; season. Thinly slice the steak against the grain. Divide the steak and radishes among the salads. Sprinkle with the chives. Serve with the remaining dressing.