👥2 people
⏲️20m
🕐35m
🍽️main meal
A delicious twist on a salad that will leave your mouth watering!
Ingredients
- 1 pound Steak
- 12 ounces of kale
- 1 onion, sliced thin
- 4 ounces smoked cheddar cheese
- 1 bell pepper
- Salt and pepper, to taste
- Raising the Steaks Seasoning, as desired
- Vegetable oil, for frying
- 1 cup seasoned flour
Method
- For steak, season the steak with Raising the Steaks Seasoning as desired. Sear directly on a cast iron pan or indirect heat on the Egg at around 450-degrees. After flipping the steak, top with cheddar cheese and allow the cheese to melt, and allow the steak to cook to desired internal temperature. Remove steak and let it rest for 5-8 minutes before slicing.
- For crispy kale, wash and clean kale thoroughly. Pat dry to remove excess water. Bring vegetable oil to 350℉ in a Dutch oven on the Egg. Gently add kale to oil and cook until crispy. Remove from oil and place on pan to allow oil to drain off.
- For crispy onions, slice onions and toss in seasoned flour. Remove from flour and shake any excess flour off to help avoid clumping while frying. Add onions to 350℉ oil and cook until golden brown. Remove from oil and place on a paper towel-lined pan to allow oil to drain off.
- For peppers, cut bell peppers in half and remove the seeds, pods, and membranes. Place directly on grill grates and allow to blister. After cooking, remove from grill and slice into thin strips, and season with salt and pepper.
- Assemble "salad", plate steak first follow by crispy kale, onions, and grilled peppers.
