Name: Kale Caesar Salad with Seared Strip Steak & Parmesan Crisps
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 3 cloves garlic; 3 bunches kale; 1 ½ lemons; 170 g Parmesan cheese; 1.02 kg striploin (New York strip) steak; black pepper; extra virgin olive oil; mayonnaise; red wine vinegar; salt

Kale Caesar Salad with Seared Strip Steak & Parmesan CrispsKale Caesar Salad with Seared Strip Steak & Parmesan Crisps — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

3 cloves garlic

3 bunches kale

1 ½ lemons

170 g Parmesan cheese

1.02 kg striploin (New York strip) steak

black pepper

extra virgin olive oil

mayonnaise

red wine vinegar

salt

Instructions

Preheat oven to 175°C (350°F). Line two baking sheet pans with parchment paper and set aside.

Finely grate Parmesan. Place half in a large bowl and set aside for the salad. (Reserve remaining Parmesan for the next step.)

To make crisps from the remaining cheese, measure out 1 tbsp of grated Parmesan and place in a pile on one of the baking sheets. Repeat with remaining Parmesan, keeping the piles a few inches apart. Season with pepper.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake until Parmesan is lightly browned and crisp, 8-10 minutes. (Watch carefully because they can burn quickly.) Once done, remove from the oven and set aside to cool.

Meanwhile, peel and mince garlic. Mince anchovy fillets. Add both to the bowl with the reserved Parmesan.

Wash, dry, and juice lemons into the bowl. Add mayo, oil, vinegar, pepper, and salt; whisk to combine the dressing.

Wash and dry kale. Fold leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, about 2 minutes. Set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest, about 5 minutes.

Meanwhile, break Parmesan crisps into bite-sized pieces.

Thinly slice steak against the grain.

To serve, divide salad between plates or bowls; top with Parmesan crisps and steak. Enjoy!

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