Broiled Steak And Spring Kale Caesar Salad

Name: Broiled Steak And Spring Kale Caesar Salad
Ingredients: 3 tbsp Montreal steak spice, wet rub, such as Club House; 3 tbsp hoisin sauce; 2 beef strip loin steak, each 300 g and 1 in. thick, at room temperature; 1 bunch asparagus, ends trimmed; 8 cups chopped kale leaves, about 1 large bunch; 2 watermelon radish, thinly sliced; 1/2 cup olive oil; 1/2 finely grated Parmigiano-Reggiano cheese; 1/3 cup lemon juice; 3 garlic cloves, minced; 1 tbsp mayonnaise; 1 1/2 tsp Dijon mustard; 1 1/2 tsp anchovy, paste; 1/2 tsp granulated sugar

By Chatelaine

Broiled steak and spring kale caesar salad on a square platter surrounded by asparagus and radishes

(Photo: Erik Putz; Produced by: Stephanie Han Kim; Food styling: Haley Polinsky; Prop styling; Madeleine Johari)

We levelled up this meal-in-a-bowl salad with broiled steak, then a classic caesar dressing, and added asparagus, kale, and radishes.

Ingredients

3 tbsp Montreal steak spice, wet rub, such as Club House
3 tbsp hoisin sauce
2 beef strip loin steak, each 300 g and 1 in. thick, at room temperature
1 bunch asparagus, ends trimmed
8 cups chopped kale leaves, about 1 large bunch
2 watermelon radish, thinly sliced

Dressing

1/2 cup olive oil
1/2 finely grated Parmigiano-Reggiano cheese
1/3 cup lemon juice
3 garlic cloves, minced
1 tbsp mayonnaise
1 1/2 tsp Dijon mustard
1 1/2 tsp anchovy, paste
1/2 tsp granulated sugar

Instructions

Position rack in top third of oven and preheat broiler. Set a wire rack on a baking sheet.
Stir spice rub and hoisin in a small bowl. Spread all over steaks. Place steaks on 1 side of wire rack. Arrange asparagus in single layer on other side.
Broil until asparagus is tender andthere is slight resistance on steaks when pressed with your finger, 3 to 4 min per side. Transfer to a cutting board.
Wash kale and squeeze dry. Transfer to a large bowl. Cut asparagus into 2-in. pieces. Add to bowl along with radishes.
Dressing: Whisk oil with cheese, lemon juice, garlic, mayo, Dijon, anchovy paste and sugar in a medium bowl. Season with pepper. Drizzle over salad. Toss to coat. Transfer to platter.
Thinly slice steak. Serve over salad.

For more hearty, meal-in-a-bowl salads

click here.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

FILED UNDER:

steak asparagus kale caesar salad radishes

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.