Categories
Easy Marinated Spinach and Kale Steak Bowls
By: Kristin Mansky on March 19, 2025
Enjoy a healthy take on fall flavors with this marinated spinach and kale steak bowl.
If there’s one type of food most people don’t usually crave, it’s probably spinach and kale. When eaten raw, they can be rather tough and bitter, but try them marinated and you might find yourself with a whole new perspective. As much as I would rather indulge in pumpkin infused recipes (like these no-bake pumpkin cheesecakes), my waistline is quick to disagree with me. I’ve quickly learned, with the right amount of marinating and a flavorful, perfectly cooked sliced steak, I can enjoy the flavors of fall without worrying about excessive calories.
Can you guess where we are incorporating fall flavors? I bet you didn’t think in the salad marinade! We used pure maple syrup (bonus that it’s harvested on my Uncle’s land in northern Wisconsin) as it adds a hint of sweetness, a whole lot of fall and with just a touch of cayenne pepper — a bit of spice that plays nice with the steak.
Marinated Spinach and Kale Steak Bowl Recipe
Ready to get started? Let's dive into what you need and how to make this delicious salad.
Ingredients
- 1 bunch kale, stems removed
- 1 bunch spinach, stems removed
- 8-10 ounces filet mignon steak
- 1/4 cup + 2 tbsp extra virgin olive oil
- 1/4 cup pure maple syrup
- 2 tsp dijon mustard
- 2 garlic cloves, minced
- 2 tsp fresh squeezed lemon juice
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 6oz goat cheese, crumbled
- 3 sliced whole grain bread, torn into pieces
- 2 tbsp garlic powder
Directions
- There are a few key steps to take prior to preparing the marinated spinach/kale steak bowl.
- Remove the steak from the fridge at least one hour prior to cooking. Also, prepare the marinade of 1/4 cup olive oil, 1/4 cup maple syrup, Dijon mustard, garlic, lemon juice, cayenne, salt and pepper in a large bowl. Whisk until well combined. Add the spinach and kale and massage for 3-4 minutes. Let marinade for 20-60 minutes while you prepare the homemade croutons.
- Heat a large skillet over medium heat and add 2 tbsp olive oil. Toss in the torn pieces of bread and season with garlic powder. Cook, stirring often, until the bread is toasted and crisp, about 5 to 6 minutes. Remove from heat and set aside.
- Once the steak has come to room temperature, heat a cast iron skillet to medium-high. Rub the steak thoroughly with olive oil, sea salt and fresh ground pepper. Add to the heated pan and cook for 6-10 minutes, flipping every minute or until desired temperature is reached. Remove from heat, including any residual juices, and let sit for at least 2 minutes before slicing.
- In a large serving bowl, add the marinated spinach/kale and top with sliced steak, halved cherry tomatoes, sliced onions, avocado, homemade croutons and crumbled goat cheese. Drizzle with any residual marinade.
- Serve with a glass of Murphy-Goode Cabernet Sauvignon and enjoy!
Perfecting the Steak: Tips for Cooking Filet Mignon
A perfectly cooked steak is the star of this marinated spinach and kale steak bowl, so getting it just right is essential. Filet mignon is known for its tenderness, but it still requires a bit of attention to ensure it's cooked to perfection. Whether you prefer it rare, medium-rare, or well-done, here are some tips to help you achieve the perfect steak every time.
- Bring the Steak to Room Temperature: Before you cook the steak, take it out of the fridge and let it sit for at least 30 minutes to an hour. Cooking a steak straight from the fridge can lead to uneven cooking, and room temperature steak ensures more consistent results.
- Use a Hot Pan: To get that nice sear, make sure your skillet is very hot before adding the steak. A cast-iron skillet is ideal, but any heavy pan will do. Heat it over medium-high heat for several minutes until it's smoking slightly.
- Season Generously: Rub the steak with a bit of olive oil, then season it generously with sea salt and freshly ground pepper. The seasoning should be applied just before cooking to avoid drawing moisture out of the meat.
- Cooking Time: The cooking time will vary based on the thickness of your steak and how you like it cooked. For a medium-rare steak (the most recommended for filet mignon), cook for about 6-7 minutes, flipping every minute. For rare, aim for about 4-5 minutes. If you prefer it medium, cook for around 8-9 minutes, flipping every minute.
- Let It Rest: Once the steak is done cooking, don’t cut into it immediately! Let it rest for 5 minutes. This helps the juices redistribute, keeping the steak tender and juicy.
- Slicing the Steak: When slicing, make sure to cut against the grain to ensure a tender bite. Thin, even slices will give you the perfect texture and make it easy to arrange on top of your marinated greens.
Pairing Your Steak Salad with Wine
While I typically don’t get excited over a salad, this recipe of marinated spinach and kale steak bowl far surpasses any expectations. The combination of flavors works so well together, and the hint of maple syrup brings the savory tastes of fall right into your bowl. To thoroughly enjoy this, try pairing it with a red wine that stands on its own, yet complements the flavors of a simply prepared steak. For this dish, we love to pair it with Murphy-Goode Cabernet Sauvignon from Alexander Valley.
The rich, bold flavors of this Cabernet Sauvignon make it an excellent match for the hearty steak in the bowl. With its deep black fruit notes, like blackberry and cassis, and a touch of oak, it adds just the right depth to balance the earthy greens and the sweetness from the maple syrup. The wine’s tannins help cut through the richness of the steak while the slight peppery finish echoes the savory elements of the dish, making every bite and sip a harmonious experience.
And because life is all about balance, why not find a salad that you can actually look forward to? This bowl brings all the comforting fall flavors to the table, and with the perfect glass of wine, it’s a meal that feels both nourishing and indulgent.
