HOME > Recipes > Sliced Steaks with Kale Caesar Salad

Sliced Steaks with Kale Caesar Salad

Kale adds nutrients to a classic Caesar salad with steak.

Note: this recipe contains a raw egg yolk, so be sure to use a pasteurized egg.

Ingredients

  • 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

Preparation

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.

The Tools You'll Need

You May Also Like

Ingredients 12 chicken tenders 1/4 pound deli-sliced Swiss cheese, cut into 1/4-inch strips 1/4 pound...
Ingredients 1 bottle dry white wine, such as Pinot Grigio (750 ml) 1 cup grapefruit...
Ingredients 2 pounds ground chicken or ground lamb 2 sprigs fresh oregano, stripped and finely...