GIANNI’S STEAK SALAD with Tuscan Kale and Wild Rice
2 cups Tuscan kale, cleaned, stripped of ribs and thinly sliced
2 cups Wild Rice, cooked to a “full bloom”
2-4 oz Top Sirloin or NY Steak, thinly sliced or pounded out t ¼” thickness
1 pint Cherry tomatoes cut in half
1 cup Extra Virgin Olive Oil
2 TBS Sherry Vinegar
FOR THE SALAD
Combine the wild rice and the Tuscan kale and mix together.
Mix 1 teaspoon of salt with 2 tablespoons of vinegar and dissolve.
Whisk in the olive oil and some black pepper.
Dress the kale and wild rice mixture with half of the dressing.
Remove pit from the avocado, remove avocado from its skin, squeeze with lemon juice and sprinkle with salt. Cube and hold.
FOR THE SAUCE
In a pan or a bowl sear the cut tomatoes in the dressing, taste and season if necessary.
If too dry add more olive oil.
FOR THE STEAK
Brush with olive oil and season with salt and pepper. Cook to your desired degree of doneness, place on cutting board and slice. Can be grilled, sautéed or broiled.
Toss the avocado with the wild rice/Tuscan Kale salad.
Place the sliced steak on top
Spoon the tomato mixture over the steak and salad.