Grilled Steak with Kale Caesar Salad
Prep Time
Cooking Mode
2 strip loin steaks, 1-in. (2.5 cm) thick (10 oz/300 g each)
½ tsp each salt and pepper
8 baguette slices, cut on diagonal (each 1/2-in./1cm thick)
Kale Caesar Salad:
⅓ cup mayonnaise made with olive oil
3 tbsp lemon juice
2 tsp Worcestershire sauce
2 cloves garlic, minced
½ tsp salt
8 cups shredded kale, stems and ribs removed
¼ cup Parmesan cheese, divided
lemon wedges for serving
2 strip loin steaks, 1-in. (2.5 cm) thick (10 oz/300 g each)
½ tsp each salt and pepper
8 baguette slices, cut on diagonal (each 1/2-in./1cm thick)
Kale Caesar Salad:
⅓ cup mayonnaise made with olive oil
3 tbsp lemon juice
2 tsp Worcestershire sauce
2 cloves garlic, minced
½ tsp salt
8 cups shredded kale, stems and ribs removed
¼ cup Parmesan cheese, divided
lemon wedges for serving
Directions
1Pat steaks dry with paper towel. Season all sides with salt and pepper. While BBQ is preheating to medium-high heat, prepare 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. Let rest 10 min.
3Grill baguette slices for approx.1 min. 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.
Disclaimer
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Personal Note
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