Kale and steak Caesar salad
Prep Time
Cooking Mode
2 strip loin steaks, 2.5 cm (1-in.) thick
2 mL (½ tsp.) each tsp. salt and pepper
8 baguette slices, cut on diagonal
80 mL (⅓ cup) cup mayonnaise made with olive oil
45 mL (3 tbsp.) tbsp. lemon juice
10 mL (2 tsp.) tsp. Worcestershire sauce
2 garlic, minced
2 mL (½ tsp.) tsp. salt
1920 mL (8 cups) cups kale, stems and ribs removed
60 mL (¼ cup) cup Parmesan, divided
to taste lemon wedges, for serving
2 strip loin steaks, 2.5 cm (1-in.) thick
2 mL (½ tsp.) each tsp. salt and pepper
8 baguette slices, cut on diagonal
80 mL (⅓ cup) cup mayonnaise made with olive oil
45 mL (3 tbsp.) tbsp. lemon juice
10 mL (2 tsp.) tsp. Worcestershire sauce
2 garlic, minced
2 mL (½ tsp.) tsp. salt
1920 mL (8 cups) cups kale, stems and ribs removed
60 mL (¼ cup) cup Parmesan, divided
to taste lemon wedges, for serving
Directions
1Pat steaks dry with paper towel. Season all sides with salt and pepper. Preheat barbecue to medium-high. In the meantime, prepare the Caesar dressing. In large bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt. Set aside.
2Grill steaks for 4 to 5 min per side for medium-rare, or to preferred doneness. Remove from heat and let rest 10 minutes.
3Grill baguette slices for about1 minute per side or until grill-marked.
4To make salad, toss kale and half the cheese in bowl of dressing.
5Thinly slice steaks across the grain.
6Divide Kale Caesar Salad and steak slices among 4 plates. Sprinkle with reserved cheese. Serve with baguette slices and lemon wedges.
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Personal Note
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