|
|
Preparation time
5 minutes
Total time:
30 minutes
|
Ingredients
-
2 strip loin steaks, 2.5 cm (1-in.) thick (10 oz. each)
-
2 mL (½ tsp.) each salt and pepper
-
8 baguette slices, cut on diagonal (each 1-cm/½-in. thick)
Kale Caesar salad
-
80 mL (⅓ cup) mayonnaise made with olive oil
-
45 mL (3 tbsp.) lemon juice
-
10 mL (2 tsp.) Worcestershire sauce
-
2 cloves garlic, minced
-
2 mL (½ tsp.) salt
-
2 L (8 cups) shredded kale, stems and ribs removed
-
60 mL (¼ cup) Parmesan, divided
-
To taste, lemon wedges, for serving
|
Directions
-
Pat steaks dry with paper towel. Season all sides with salt and pepper. Preheat barbecue to medium-high. In the meantime, prepare the Caesar dressing. In large bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt. Set aside.
-
Grill steaks for 4 to 5 min per side for medium-rare, or to preferred doneness. Remove from heat and let rest 10 minutes.
-
Grill baguette slices for about1 minute per side or until grill-marked.
-
To make salad, toss kale and half the cheese in bowl of dressing.
-
Thinly slice steaks across the grain.
-
Divide Kale Caesar Salad and steak slices among 4 plates. Sprinkle with reserved cheese. Serve with baguette slices and lemon wedges.
|
|