Steak & Kale Caesar Salad with Creamy Parmesan Dressing

Directions

1. Wash and dry the kale and lemon, then prep the lemon half you won’t juice.
2. Trim the kale by removing the tough central ribs and coarsely chop the leaves into 1-inch pieces; transfer to a large bowl.
3. Juice one half of the lemon into a small bowl for the dressing and cut the other half into wedges for serving.
4. Grate ¼ cup Parmesan and set aside the remaining cheese for garnish.
5. Peel and finely mince the garlic to add to the dressing.
6. Stir the minced garlic, half of the grated Parmesan, yogurt, Dijon, Worcestershire, salt, and pepper into the lemon juice until smooth.
7. Pour the dressing over the kale and toss; if the kale is sturdy, massage it to soften.
8. Preheat a skillet over medium heat. In the meantime, cut the bun or roll into ¾-inch cubes.
9. Add oil to the hot skillet; add the bread cubes, season with a pinch of salt, and toast until golden, about 4–5 minutes, then move the croutons to a bowl.
10. Wipe the skillet, heat over medium-high, pat the steak dry, and season well with salt and pepper.
11. Add oil to the skillet and heat it again; sear the steak, flipping every 15–30 seconds, until you reach your desired doneness (4–6 minutes for medium-rare). Let rest 5–10 minutes, then slice against the grain.
12. Arrange a bed of dressed kale on plates, top with croutons, remaining Parmesan, and steak slices; serve with lemon wedges for squeezing over the top.