Garlicky Kale, Couscous & Steak Salad

This Garlicky Kale Steak and Couscous Salad is the perfect weeknight dinner or elevated meal prep option. What I love about this 30 Minute Dinner is that it feels a little fancy but is actually simple to throw together.

I’ve been making this when I want something hearty but still fresh and it makes amazing leftovers. The kale softens, the dressing soaks in, and the flavors just get better throughout the week! YAY for a salad that lasts all week!

If you like this dish, you should try my Easy Chickpea Quinoa Salad, Hawaiian Chicken Sheet Pan Dinner, or BBQ Ranch Chicken Salad.

Why You Will Love This Dinner

Easy cooking
Simple steps with big flavor payoff.

Healthy ingredients
Packed with protein, greens, and wholesome grains.

Versatile meal
Perfect for dinner or meal prep lunches.

Ingredients

Kale – A hearty green that holds up well for meal prep and absorbs the dressing beautifully.

Skirt steak – Adds rich, savory protein and cooks quickly.

Pearled couscous – A soft, chewy grain that makes the salad more filling.

Feta cheese – Adds a salty, creamy finish.

Olive oil – Forms the base of the dressing and adds richness.

Lemon juice – Brightens the entire dish.

White wine vinegar – Adds acidity and balance.

Dijon mustard – Helps emulsify the dressing and adds depth.

Garlic – The star flavor for that bold, garlicky kick.

Fresh tarragon – Adds a subtle, fresh herb flavor.

Salt – Enhances all the flavors.

Substitutions and Variations

Use a different protein:
Flank steak, grilled chicken, or even salmon works well.

Swap the grain:
Try quinoa, farro, or brown rice.

Make it dairy-free:
Skip the feta or use a dairy-free alternative.

Add veggies:
Cherry tomatoes, cucumbers, or roasted veggies are great additions.

Make it lighter:
Use less couscous and add more greens.

Instructions

1. Cook couscous: Prepare according to package instructions and let cool.
2. Make dressing: In a bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, tarragon, and salt.
3. Massage kale: Add kale to a large bowl with a pinch of salt and massage until softened.
4. Cook steak: Brush steak with oil and grill for 6–12 minutes, flipping once, until it reaches about 125°F for medium-rare. Let rest for 10 minutes, then slice.
5. Assemble salad: Toss kale with couscous and dressing.
6. Top and serve: Add sliced steak and feta on top. Serve immediately or store for later.

Tips and Notes

• Massaging the kale makes it tender and much more enjoyable.
• Let the steak rest before slicing to keep it juicy.
• Slice steak against the grain for the best texture.
• This salad tastes even better after sitting for a few hours.

Recipe FAQs

Can I make this ahead?
Yes! It’s perfect for meal prep and holds up well for several days.

How long does it last?
Up to 4 days in the fridge.

Can I eat this cold?
Yes, it’s delicious both cold and at room temperature.

Serving Suggestions

• Serve as a complete meal on its own
• Pair with crusty bread
• Add extra veggies for more volume
• Serve alongside a light soup

Storage and Reheating Instructions

Storage:
Store in an airtight container in the fridge for up to 4 days.

Reheating:
Enjoy cold or reheat steak separately if preferred.

Tips:
Keep dressing separate if you prefer a fresher texture.

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It is my goal to inspire you to create healthy and easy meals.
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