Broiled Steak And Spring Kale Caesar Salad


Broiled Steak And Spring Kale Caesar Salad

(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.


  • 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


  • 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.

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