Grilled Steak and Kale Salad


NY Strip Steaks

1 1/2 – 2 pounds New York Strip Steaks divided into 4 pieces

olive oil

Salt and pepper to taste

Kale Salad with Chickpeas and Blueberries

1 bunch green or red kale

6 oz blueberries

14.5 oz garbanzo beans cooked

3 tbsp olive oil divided

1/4 cup Sesame sticks

1 avocado sliced

1 tbsp balsamic vinegar

3 beets peeled, sliced & roasted

3 tbsp. olive oil divided

cup 1/4 sesame sticks

1 avocado sliced

3 beets roasted peeled and sliced

1 tbsp. balsamic vinegar


NY Strip Steak

Turn grill onto medium/medium high. Brush steak with olive oil on both sides. Sprinkle with salt and pepper. Place on grill and cook for approximately 5-7 minutes aside depending on thickness and desired crookedness.

Kale Salad with Chickpeas and Blueberries

Wash and rip kale into a bowl, removing stems. Pour one tablespoon olive oil over kale and massage into leaves. Wash and add blueberries. In skillet on stove add two tablespoons olive oil. Rinse and add garbanzo beans. Cook beans on high until they pop (like popcorn). Stir carefully to avoid burning them. Salt beans. Remove from heat and let cool. Add to salad. Peel beets and cut into slices. Place in baking dish and drizzle with olive oil and salt. Cook in oven at 400 degrees Fahrenheit for approximately 20 minutes or on grill on medium high heat until tender. When beets are tender, remove from oven or grill and let cool. Add to salad. When ready to serve, place salad in bowls. Sprinkle with sesame sticks and feta cheese if desired. Slice avocado and add to salad. Drizzle with balsamic vinegar.