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Steak & Kale Caesar Salad with Creamy Parmesan Dressing.

  • 2 cloves
  • 2 bunches
  • 1
  • 1 oz
    Parmesan cheese
  • ½ cup
    plain Greek yogurt
  • 1 ½ lb
    striploin (New York strip) steak
  • 2
    whole grain buns or rolls
    black pepper
    Dijon mustard
    virgin coconut oil
    Worcestershire sauce
  • 1
    Wash and dry the kale leaves and lemon.
    2 bunches kale
    1 lemon
  • 2
    One kale leaf at a time, cut along the sides of the tough center ribs, then pull out and discard the ribs. When all the leaves are trimmed, chop them into 1-inch pieces and transfer to a large bowl.
  • 3
    Cut the lemon in half; juice one half into a small bowl (that is big enough for making the dressing) and cut the other half into wedges for serving.
  • 4
    Finely grate ½ cup of Parmesan.
    1 oz Parmesan cheese
  • 5
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 6
    Add ½ of the grated Parmesan (save the rest for garnishing), the minced garlic, yogurt, Dijon, Worcestershire, salt, and pepper to the bowl with the lemon juice; whisk together until smooth.
    ½ cup plain Greek yogurt
    1 tsp Dijon mustard
    2 tsp Worcestershire sauce
    ½ tsp salt
    ½ tsp black pepper
  • 7
    Pour the dressing over the kale and toss to combine. If the kale is tough, massage it with your hands to soften it.
  • 8
    Preheat a skillet over medium heat.
  • 9
    While the skillet heats up, cut the buns or rolls into ¾-inch cubes.
    2 whole grain buns or rolls
  • 10
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 11
    Add the bread cubes to the skillet; sprinkle with salt and toss to coat in the oil, then arrange in a single layer. Toast the bread, tossing occasionally, until the bread cubes are golden brown, 4 to 5 minutes. Once done, transfer the croutons to a bowl and return the skillet to the stove.
    1 tsp salt
  • 12
    Wipe out the skillet with a paper towel and heat over medium-high heat.
  • 13
    While the skillet heats up, pat dry the steak with paper towels and season it generously with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    1 tsp salt
    1 tsp black pepper
  • 14
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 15
    Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak for 4 to 6 minutes for medium-rare, or until desired doneness. (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
  • 16
    Slice the steak against the grain into thin strips.
  • 17
    To serve, arrange a bed of the kale on a plate and top with the croutons, remaining Parmesan, and steak slices. Garnish with lemon wedges for squeezing over the top.