Jarred Steak & Chimichurri Kale Salad

Ingredients

• 1 Ballerina Farm Filet Steak
• Ballerina Farm Salt & Spice, to taste
• Parmesan cheese, shaved into ribbons
• 1 red onion, thinly sliced into rings or half-moons
• 1 teaspoon dried oregano
• 1–2 teaspoons Ballerina Farm Raw Honey
• 3 tablespoons olive oil, divided
• 1 bunch kale
• 1 teaspoon lemon juice
• 1 teaspoon Ballerina Farm Fine French Salt
• Chimichurri (see recipe)

Method

1. To make the marinated onions, place the sliced onions in a bowl with the Fine French Salt and massage until softened. Add the honey, red wine vinegar, oregano, and 1 tablespoon of olive oil, then stir to combine. The onions can be stored in the fridge for a few weeks.
2. For the steak, pat it dry with a paper towel and season generously with Salt & Spice. Heat a heavy-bottomed pan until smoking, add ½ tablespoon of olive oil, and sear the steak on all sides until it reaches your desired doneness. Let it rest for 15 minutes before cutting into small cubes.
3. To prepare the kale, chop it as finely as you like, then massage with ½ tablespoon of olive oil, the lemon juice, and a pinch of Fine French Salt until tender.
4. To assemble the salad, layer the cubed steak at the bottom of a jar, followed by marinated onions, Parmesan ribbons, and the massaged kale. 
5. Finish with a drizzle of chimichurri before serving.