Grilled flank steak with kale caesar salad

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20 min


30 min



Grilled flank steak with kale caesar salad

Photo, Erik Putz.


  • 1 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
  • 2 garlic cloves , minced
  • 1 egg yolk
  • 3 tbsp lemon juice
  • 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.


Chatelaine Quickies: Thai steak salad

Nutrition (per serving)

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

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.