This salad, provided by Chef Sonia El-Nawal, is packed with powerful phytonutrients, minerals, fiber and protein.

Kale arugula Steak Salad 1


  • 4oz black kale (cut thin)
  • 1/8 diced red onion
  • 2 springs cilantro (chopped rough)
  • 2oz Arugula
  • 1 tomato (quartered)
  • 1oz Balsamic vinegar
  • 1tsp extra virgin olive oil
  • fresh cracked pepper
  • 4 to 6oz top sirloin

In a large bowl, gather all your ingredients. Have oil and vinegar ready.

Season the beef with cracked pepper. In a cast iron pan, drizzle a tiny bit of olive oil; sear meat to your desired temperature. Let rest for 5 minutes. Slice meat and toss into salad.


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