Grilled flank steak with kale caesar salad

Prep 20 min
Total 30 min
Serves 4

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flank steak, (about 680 g) at room temperature
1/3 cup plus 1 tbsp
olive oil, divided
5 tsp
anchovy paste, divided
1 tbsp
Dijon mustard, divided
garlic cloves, minced
3 tbsp
1/2 cup
finely grated parmesan, plus shaved curls for garnish
1 large bunch
kale, leaves thinly sliced (10 cups)
1 341-g pkg
multicoloured cherry tomatoes, halved (2 cups)


  • 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.


Calories 552, Protein 45 g, Carbohydrates 9 g, Fat 37 g, Fibre 2 g, Sodium 509 mg.

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