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Sliced Steaks with Kale Caesar Salad

Sliced Steaks with Kale Caesar Salad


  • 4 flatiron steaks (6-8 ounces each), at room temperature

  • Coarse salt and pepper

  • 1/3 cup EVOO, plus more for coating

  • Juice of 1 lemon

  • 2 cloves garlic, grated or pasted

  • 1 teaspoon anchovy paste

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • 1 organic egg yolk

  • A generous handful of grated Pecorino Romano cheese, plus more for shaving

  • 1 bunch flat leaf Tuscan kale, stems discarded, leaves chopped or sliced

  • 1 heart of romaine lettuce, chopped or sliced


Heat a griddle or cast iron skillet over medium-high heat. Season the steaks with salt and pepper and coat with some EVOO. Cook the steaks, turning once, for 10 minutes. Transfer to a cutting board and let rest for 10 minutes, then thinly slice on an angle. In a salad bowl, combine the lemon juice, garlic, anchovy paste, Worcestershire sauce and mustard; season heavily with pepper. Using a fork, mix in the egg yolk, then pour in 1/3 cup EVOO in a slow, steady stream to emulsify the dressing. Stir in a handful of cheese. Add the kale and romaine and toss to coat. Serve the salad topped with shaved cheese, alongside the steak.