Broiled Steak And Spring Kale Caesar Salad

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Broiled Steak And Spring Kale Caesar Salad

(Photo: Erik Putz; Produced by: Stephanie Han Kim; Food styling: Haley Polinsky; Prop styling; Madeleine Johari)

We levelled up this meal-in-a-bowl salad with broiled steak, then a classic caesar dressing, and added asparagus, kale, and radishes.


  • 3 tbsp Montreal steak spice , wet rub, such as Club House
  • 3 tbsp hoisin sauce
  • 2 beef strip loin steak , each 300 g and 1 in. thick, at room temperature
  • 1 bunch asparagus , ends trimmed
  • 8 cups chopped kale leaves , about 1 large bunch
  • 2 watermelon radish , thinly sliced


  • 1/2 cup olive oil
  • 1/2 finely grated Parmigiano-Reggiano cheese
  • 1/3 cup lemon juice
  • 3 garlic cloves , minced
  • 1 tbsp mayonnaise
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp anchovy , paste
  • 1/2 tsp granulated sugar


  1. Position rack in top third of oven and preheat broiler. Set a wire rack on a baking sheet.
  2. Stir spice rub and hoisin in a small bowl. Spread all over steaks. Place steaks on 1 side of wire rack. Arrange asparagus in single layer on other side.
  3. Broil until asparagus is tender andthere is slight resistance on steaks when pressed with your finger, 3 to 4 min per side. Transfer to a cutting board.
  4. Wash kale and squeeze dry. Transfer to a large bowl. Cut asparagus into 2-in. pieces. Add to bowl along with radishes.
  5. Dressing: Whisk oil with cheese, lemon juice, garlic, mayo, Dijon, anchovy paste and sugar in a medium bowl. Season with pepper. Drizzle over salad. Toss to coat. Transfer to platter.
  6. Thinly slice steak. Serve over salad.

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