Kale Caesar Salad with Grilled Steak

Name: Kale Caesar Salad with Grilled Steak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 bunch curly kale, stems removed and leaves chopped; 1 small head romaine lettuce, chopped; 1 tablespoon olive oil (for massaging kale); pinch of kosher salt; 1 cup Caesar dressing (store-bought or homemade); 1 cup croutons (store-bought or homemade); 1/2 cup shaved Parmesan cheese; 1 Flank, Bavette, or Ribeye steak; salt and freshly ground black pepper (for steak seasoning); Homemade dressing: 1/2 cup plain Greek yogurt or mayo, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 1/4 cup grated Parmesan, salt, and pepper; Homemade croutons: 2 slices rustic bread, cubed, with 1 tablespoon olive oil, 1 minced garlic clove, salt, and pepper

A fresh take on Caesar salad with massaged kale, romaine, and shaved Parmesan, topped with grilled steak.

May 1, 2025

Prep: 20 min
Cook: 10 min

This fresh twist on a classic Caesar features a blend of tender kale and crisp romaine, tossed with creamy dressing, crunchy croutons, and shaved Parmesan. Top it with grilled steak for a hearty, crowd-pleasing meal that's perfect for warm-weather cooking.

What you'll need

Ingredients

1 bunch curly kale, stems removed and leaves chopped
1 small head romaine lettuce, chopped
1 tablespoon olive oil (for massaging kale)
pinch of kosher salt
1 cup Caesar dressing (store-bought or homemade)
1 cup croutons (store-bought or homemade)
1/2 cup shaved Parmesan cheese
1 Flank, Bavette, or Ribeye steak
salt and freshly ground black pepper (for steak seasoning)
Homemade dressing: 1/2 cup plain Greek yogurt or mayo, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 1/4 cup grated Parmesan, salt, and pepper
Homemade croutons: 2 slices rustic bread, cubed, with 1 tablespoon olive oil, 1 minced garlic clove, salt, and pepper

Method

Directions

1
Start by massaging the kale. Add chopped kale to a large bowl with 1 tablespoon olive oil and a pinch of kosher salt. Use your hands to massage the kale for 2-3 minutes until it darkens and softens. Add the chopped romaine and toss to combine.
2
If making homemade croutons, cube 2 slices of rustic bread and toss them in a skillet over medium heat with olive oil, garlic, salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until crispy and golden.
3
If making dressing from scratch, whisk together yogurt or mayo, lemon juice, Dijon mustard, Worcestershire sauce, garlic, Parmesan, and season with salt and pepper.
4
Toss the kale and romaine with Caesar dressing until evenly coated. Add croutons and top with shaved Parmesan. Toss again just before serving.
5
For the steak: bring your cut to room temperature and season generously with salt and freshly ground black pepper. Preheat your grill to medium-high. Grill the steak for 3-5 minutes per side depending on thickness and preferred doneness. Let rest for 5-10 minutes, slice against the grain, and serve over the salad or alongside.