- SCORE steak on both sides in a grid pattern, about ¼ in. deep. Whisk 1 tbsp oil, 2 tsp anchovy paste and 1 tsp Dijon in a small bowl. Rub steak with mixture and set aside. Preheat barbecue to medium-high.
- OIL grill. Cook steak, lid open, 8 to 10 min for medium-rare. Transfer to a cutting board and let stand, loosely tented with foil, for 10 min before slicing across the grain.
- WHISK garlic, remaining anchovy paste and Dijon, egg yolk and lemon juice in a large bowl. Gradually pour in remaining oil, whisking constantly until smooth. Whisk in parmesan. Toss two-thirds of dressing with kale and tomatoes. Serve remaining dressing on the side for steak. Garnish salad with shaved parmesan curls.
Kitchen tip: Freeze the egg white for future use in baking or to make an egg white omelette for breakfast.
Kitchen tip: Bring steak to room temperature (uncovered on the counter) for 45 min to 1 hour before cooking. Grilling your steak from room temperature allows for more even cooking throughout. By leaving it uncovered, you allow the exterior to dry out, which helps create a better sear and thus better flavour.
Chatelaine Quickies: Thai steak salad