Steak & Kale Salad with Mushrooms

This Steak & Kale Salad is your midlife power plate, clean, crave-worthy, and built to fuel strength, not just weight loss. Iron-rich steak supports energy and metabolism, while tender kale and sautéed mushrooms deliver the fiber, antioxidants, and micronutrients your hormones depend on. It’s hearty without the heaviness, satisfying without the bloat.
 
Ingredients: Makes 2 Servings
7 oz lean flank or sirloin steak
2.5 cups chopped kale
1/2 tbsp olive oil (for massaging kale)
1/2 cup sliced mushrooms
2 hard-boiled eggs (optional: use 1 whole + 1 white per serving)
2 tbsp Balsamic Herb Vinaigrette (see recipe)
Salt, pepper, garlic powder to taste
 
Directions
Massage kale with olive oil and a pinch of sea salt for 1–2 minutes until tender.
Sauté mushrooms in a nonstick skillet with spray oil or a touch of water until browned and soft (about 5–6 minutes). Season lightly with salt and pepper.
Grill or sear steak over medium-high heat for 4–5 minutes per side. Let rest for 5 minutes, then slice thinly against the grain.
Slice eggs and layer over salad.
(To reduce fat/calories, you can use 1 full egg + 1 egg white per serving instead of 2 full eggs.)
Assemble salad: kale, mushrooms, eggs, steak slices. Drizzle with 1 tbsp vinaigrette per serving.