- 2 clovesgarlic
- 2 buncheskale
- 1 ozParmesan cheese
- ½ cupplain Greek yogurt
- 1 ½ lbstriploin (New York strip) steak
- 2whole grain buns or rolls
-  black pepper
-  Dijon mustard
-  virgin coconut oil
-  Worcestershire sauce
- 1Wash and dry the kale leaves and lemon.
2 bunches kale 1 lemon
- 2One 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.
- 3Cut 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.
- 4Finely grate ½ cup of Parmesan.
1 oz Parmesan cheese
- 5Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
2 cloves garlic
- 6Add 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
- 7Pour the dressing over the kale and toss to combine. If the kale is tough, massage it with your hands to soften it.
- 8Preheat a skillet over medium heat.
- 9While the skillet heats up, cut the buns or rolls into ¾-inch cubes.
2 whole grain buns or rolls
- 10Once the skillet is hot, add oil and swirl to coat the bottom.
2 tbsp virgin coconut oil
- 11Add 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
- 12Wipe out the skillet with a paper towel and heat over medium-high heat.
- 13While 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
- 14Once the skillet is hot, add oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 15Carefully 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.
- 16Slice the steak against the grain into thin strips.
- 17To 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.