Saturday, 26 April 2014

Cocoa Beef Kale Salad

     I love this salad! Really, anything with steak in it I will eat! Kale is considered a super food, and is not only great for your body, but it's also delicious. It is high in fiber, iron, Vitamin K, calcium,  is great for the liver and detoxification, and has many other benefits! The first time I made this salad I cut up the beef into strips and then coated it... please do not do this needless to say I could not breathe when it was cooking in the pan. So coat the sides of the beef and cut it into strips once it has already been cooked! :) This recipe is gluten free, dairy free, and also paleo!


  • 2 tbsp unsweetened cocoa powder
  • 2 tsp red pepper flakes
  • 2 4 ox filet mignon (or really however much you like)
  • 1 cup beef broth
  • 1 cup chopped portobello mushroom
  • 4-5 tbsp avocado oil (or olive oil if needs be)
  • Kale
  • Mix cocoa powder and red pepper flakes together on a plate, and coat both sides of meat in mixture.
  • Heat a skillet over medium-high heat. Place beef in skillet and sear each side for about 2 minutes.
  • Add beef broth and simmer for 7-10 minutes, depending on how rare you like your meat. When cooked to you liking remove the beef and put it on a plate and cover with tin foil.
  • Add mushrooms and oil to broth and simmer until warm.
  • Place kale on plates and slice the beef into thin strips. Top with mushroom and pan juices.

Serves 4
Per Serving:
Calories: 197
Fat: 12 g
Saturated Fat: 3 g
Carbohydrates: 9 g
Protein: 15 g
Fibre: 3 g
Sodium: 592 mg
Cholesterol: 35 mg

Based off of P90X2. Enjoy!!