Name: Grilled Steak and Kale Salad
Total time: 45 min
Ingredients: ½ cup extra-virgin olive oil , divided; 1 tablespoon Dijon mustard , divided; 2 teaspoons honey , divided; 1½ teaspoons table salt , divided; 1 teaspoon pepper , divided; 1 (1½-pound) flank steak , trimmed; 1 (5-inch) piece baguette , cut on bias into ½-inch-thick slices; 1 pound lacinato kale , tough stems trimmed; 2 tablespoons red wine vinegar; 6 slices cooked bacon , crumbled (½ cup); 2 ounces blue cheese , crumbled (½ cup)

Why This Recipe Works

For a surprising base for a hearty steak salad, we threw lacinato kale on the grill; the flavorful charring added complexity, and the tough greens tenderized and wilted slightly over the intense heat but kept enough structure to stand up to the heavy toppings. We coated flank steak in a honey-Dijon rub for even better browning and used the same ingredients for a vinaigrette. Grilled croutons and crumbled blue cheese and bacon all added big, bold flavors to balance out the bitterness of the grilled kale.

Before You Begin

Lacinato kale is also sold as cavolo nero, black, dinosaur, or Tuscan kale; other types of kale are too tough for this recipe.

Instructions

Combine 1 tablespoon oil, 1 teaspoon mustard, 1 teaspoon honey, ¾ teaspoon salt, and ½ teaspoon pepper in bowl, then rub mixture into steak. Brush bread all over with 1 tablespoon oil. Combine kale, 2 tablespoons oil, and ¼ teaspoon salt in large bowl and toss to coat.

Grill steak over hot fire until browned and registers 125 degrees (for medium-rare), 6 to 10 minutes, flipping halfway; transfer to plate and let rest. Grill bread until browned, about 1 minute per side; transfer to plate. Grill kale until charred and tender, 1 to 2 minutes per side; transfer to cutting board.

Whisk vinegar and remaining 2 teaspoons mustard, 1 teaspoon honey, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. Slowly whisk in remaining ¼ cup oil. Chop kale coarse, then add to dressing and toss to coat; transfer kale to serving platter. Cut steak in half lengthwise, then slice each half thin against grain. Tear bread into bite-size pieces. Top kale with steak, bread, bacon, and blue cheese. Serve.