Broiled Steak And Spring Kale Caesar Salad
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(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 and there 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.
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