Make Kale Caesar Salad With Steak For Dinner Tonight

Ryan Liebe

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1. Step 1Preheat 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. Step 2Meanwhile, 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. Step 3Heat 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. Step 4Combine 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. Step 5Slice the steak against the grain. Divide the salad and steak among bowls and top with the remaining croutons.