thepioneerwoman
Kale Caesar Salad with Steak
This easy kale caesar salad with steak combines a homemade caesar dressing with seared steak and tender baby kale.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
- ●pan
- ●cutting board
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400˚. Combine 1 tablespoon each olive oil and Worcestershire sauce, 1 grated garlic clove and ½ teaspoon each salt and pepper in a small bowl. Rub the mixture all over the steak. Refrigerate for at least ⏱️ 30 minutes or up to ⏱️ 4 hours.
2
Meanwhile, for the croutons: Mix ½ cup parmesan and 1 tablespoon olive oil in a small bowl to make a thick paste. Toss the bread cubes with 1 more tablespoon olive oil. Working with a few bread cubes at a time, press the parmesan paste onto the bread, covering at least 2 sides. Spread in a single layer on an unlined, ungreased baking sheet. Bake until the croutons are crisp and the parmesan is golden, about ⏱️ 15 minutes, flipping after about ⏱️ 10 minutes. Let cool.
3
Heat a grill pan over medium-high heat. Season the steak with the remaining ¼ teaspoon salt. Grill until well marked, 5 to ⏱️ 7 minutes per side for medium-rare. Remove to a cutting board to rest for ⏱️ 10 minutes.
4
Combine the mayonnaise, lemon juice, mustard and the remaining 2 teaspoons Worcestershire sauce, 1 grated garlic clove and 2 tablespoons parmesan in a large bowl until combined. Whisk in the remaining 2 tablespoons olive oil and a few grinds of pepper. Add the kale and about three-quarters of the croutons and toss well.
5
Slice the steak against the grain. Divide the salad and steak among bowls and top with the remaining croutons.
Nutrition Facts
calories
860 Calories
fat Content
61 g
fiber Content
4 g
sugar Content
3 g
sodium Content
932 mg
protein Content
51 g
trans Fat Content
0 g
cholesterol Content
143 mg
carbohydrate Content
22 g
saturated Fat Content
15 g
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