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Salad with large slices of rare steak, kale and croutons on a white bowl with a white linen napkin in the background.

Steak and Kale Salad

kale, multi grain croutons, parmesan

STARS

Grill tri tips and serve over tender baby kale. Add creamy lemon dressing inspired by classic Caesar dressing without the anchovies. Finish with rustic multigrain croutons.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Creamy Lemon Dressing

  • 1 head garlic
  • 2 tablespoons grated parmesan cheese 
  • 1 lemon, juiced
  • ¼ cup mayonnaise
  • ½ cup olive oil
  • Salt and pepper to taste

Garlic Croutons

  • 1 baguette, diced into ½-inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced

Steak

  • 2 6- to 8-ounce tri-tip steaks 
  • Salt and pepper 

Salad

  • 8 cups baby kale
  • ½ cup shaved parmesan cheese
Directions
1
Preheat the oven to 400°F. Wrap the garlic in tin foil, drizzle with olive oil, and roast until very tender and fragrant, about 20 minutes. 
2
Toss the bread cubes with the olive oil, minced garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes. Cool. 
3
Remove the roasted garlic cloves from the head and place in a blender, along with all other ingredients but the oil. Purée until smooth, adding water if necessary. With the motor running, drizzle in the oil until emulsified. Season to taste.
4
Preheat the grill or a large skillet over high heat. 
5
Pat the steaks dry with paper towels and sprinkle both sides with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
6
Transfer the grilled steak to a cutting board, let rest for 10 to 15 minutes, then slice against the grain.
7
To serve, toss the kale with the dressing in a large bowl. Top with steak, croutons and parmesan. 

Steak and Kale Salad

kale, multi grain croutons, parmesan

STARS

Grill tri tips and serve over tender baby kale. Add creamy lemon dressing inspired by classic Caesar dressing without the anchovies. Finish with rustic multigrain croutons.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Creamy Lemon Dressing

  • 1 head garlic
  • 2 tablespoons grated parmesan cheese 
  • 1 lemon, juiced
  • ¼ cup mayonnaise
  • ½ cup olive oil
  • Salt and pepper to taste

Garlic Croutons

  • 1 baguette, diced into ½-inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced

Steak

  • 2 6- to 8-ounce tri-tip steaks 
  • Salt and pepper 

Salad

  • 8 cups baby kale
  • ½ cup shaved parmesan cheese

Directions

1
Preheat the oven to 400°F. Wrap the garlic in tin foil, drizzle with olive oil, and roast until very tender and fragrant, about 20 minutes. 
2
Toss the bread cubes with the olive oil, minced garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes. Cool. 
3
Remove the roasted garlic cloves from the head and place in a blender, along with all other ingredients but the oil. Purée until smooth, adding water if necessary. With the motor running, drizzle in the oil until emulsified. Season to taste.
4
Preheat the grill or a large skillet over high heat. 
5
Pat the steaks dry with paper towels and sprinkle both sides with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
6
Transfer the grilled steak to a cutting board, let rest for 10 to 15 minutes, then slice against the grain.
7
To serve, toss the kale with the dressing in a large bowl. Top with steak, croutons and parmesan.