Creamy Kale Salad with Skirt Steak
By Alli BerkeyPublished on December 14, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
3 ounces Parmesan cheese, grated (1½ cups)½ cup mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice Salt and pepper 6 tablespoons extra-virgin olive oil 12 ounces curly kale, stemmed and cut into 1-inch pieces½ cup panko bread crumbs 1 ½ pounds skirt steak, trimmed and cut crosswise into 4 equal pieces1 red-skinned apple, cored, halved, and sliced thin
Before You Begin
We recommend using Honeycrisp, Braeburn, Fuji, or Gala apples in this recipe.
Instructions
- Process 1 cup Parmesan, mayonnaise, Worcestershire, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth. With processor running, slowly add ¼ cup oil until emulsified. Transfer dressing to large bowl; add kale and toss to combine.
- Combine panko, 1 tablespoon oil, and ¼ teaspoon salt in 12-inch nonstick skillet. Cook over medium heat until panko is golden brown, about 4 minutes. Transfer to small bowl.
- Pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 4 minutes per side. Transfer steaks to cutting board and let rest for 5 minutes. Add apple, panko, and remaining ½ cup Parmesan to bowl with kale and toss to combine. Slice steaks thin against grain. Serve steaks over salad.
Time
30 minutesYield
Serves 4Ingredients
3 ounces Parmesan cheese, grated (1½ cups)
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Salt and pepper
6 tablespoons extra-virgin olive oil
12 ounces curly kale, stemmed and cut into 1-inch pieces
½ cup panko bread crumbs
1 ½ pounds skirt steak, trimmed and cut crosswise into 4 equal pieces
1 red-skinned apple, cored, halved, and sliced thin
Ingredients
3 ounces Parmesan cheese, grated (1½ cups)
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Salt and pepper
6 tablespoons extra-virgin olive oil
12 ounces curly kale, stemmed and cut into 1-inch pieces
½ cup panko bread crumbs
1 ½ pounds skirt steak, trimmed and cut crosswise into 4 equal pieces
1 red-skinned apple, cored, halved, and sliced thin
Ingredients
3 ounces Parmesan cheese, grated (1½ cups)
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Salt and pepper
6 tablespoons extra-virgin olive oil
12 ounces curly kale, stemmed and cut into 1-inch pieces
½ cup panko bread crumbs
1 ½ pounds skirt steak, trimmed and cut crosswise into 4 equal pieces
1 red-skinned apple, cored, halved, and sliced thin
Why This Recipe Works
Dressing the kale in step 1 gives the hearty greens time to soften while we cook the steaks.
Before You Begin
We recommend using Honeycrisp, Braeburn, Fuji, or Gala apples in this recipe.
Instructions
- Process 1 cup Parmesan, mayonnaise, Worcestershire, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth. With processor running, slowly add ¼ cup oil until emulsified. Transfer dressing to large bowl; add kale and toss to combine.
- Combine panko, 1 tablespoon oil, and ¼ teaspoon salt in 12-inch nonstick skillet. Cook over medium heat until panko is golden brown, about 4 minutes. Transfer to small bowl.
- Pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 4 minutes per side. Transfer steaks to cutting board and let rest for 5 minutes. Add apple, panko, and remaining ½ cup Parmesan to bowl with kale and toss to combine. Slice steaks thin against grain. Serve steaks over salad.
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