Simple Supper Friday: Taco Kale Salad with Skirt Steak
Wahoo! I made it through another busy week, got some assignments out of the way, and passed my skinfold practical (2 practicals down in that class, 3 to go, plus a midterm and final project). A little bit of relief feels so good, and I can’t express how excited I am when Friday rolls around each week, even if I still have things to do. Life is definitely great, but man, it’s hectic! I can’t help but count down the weeks until this term is over, especially because I get to go home to Michigan during my spring break, but at the same time, I try to remind myself to take things one day at a time. It’s not always easy, but again, I try.
Anyway, in regards to this recipe, it is fantastic! The part that makes it extra special is the rubdown that the kale gets. Yes, rubdown, massage, whatever you want to call it, but the kale gets some up-close and personal attention. Doing so softens the kale, seasons it and draws out more flavor. This technique works great with cabbage too, which is a nice alternative if you don’t have kale on hand for this recipe. Additionally, you can use ground meat or chicken instead of skirt steak, but I highly recommend the steak if you have access to it. Skirt steak is one of my favorite cuts, as it’s tender, easy and quick to cook, and extremely flavorful.
- 1 lb skirt steak, preferably grass-fed, cut into 1/4-inch pieces
- 1/2 Tbsp grass-fed ghee or fat of choice
- 2 Tbsp organic taco seasoning blend (no sugar or additives)
- Sea salt and pepper to taste
- 1/4 cup chicken broth
- 1-2 Tbsp fresh lime or lemon juice
- One bunch of kale, stemmed and torn into pieces
- Avocado slices
- Fresh salsa (I like the Wildwood/Emerald Valley brand, medium spice)
- Avocado oil for drizzling
- Cilantro for garnish, optional
- In a large skillet over medium-high heat, melt the ghee. Next add the skirt steak, and season with sea salt and pepper. Reduce heat to medium, and add the taco seasoning. Saute for a couple minutes, and then add the lime or lemon juice and chicken broth.
- Continue to cook for a minute or two over medium-low heat. You’ll know it’s done when the meat is browned and the liquid has thickened up a bit.
- Meanwhile, add the torn kale pieces to a large bowl. Shake sea salt all over the kale and then massage (yes, massage) the salt into the kale with your fingers for 1-2 minutes. This will help soften the kale and bring out more flavor.
- Dish up the massaged kale into each person’s bowl and top with some of the taco seasoned skirt steak. Drizzle with avocado oil and top with fresh salsa. Garnish with avocado slices and cilantro, if using.
Yields: 3-4 servings