Kale Caesar Salad with Grilled Steak

Instructions

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.