Pan Roasted Steak and Warm Kale Brussels Sprouts Caesar Salad

Served warm with charred brussels sprouts and slightly wilted kale, this Parmigiano-Reggiano and anchovy-laced salad plays as the perfect accompaniment for a pan-roasted steak.











For the Steak:

  • 1 (6-7) ounce steak (Ribeye or Strip)
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon butter (sliced into thin slices)

For the Salad:

  • 1 cup of brussels sprouts 
  • 3 cups of kale
  • ¼ cup of Parmigiano-Reggiano cheese (grated)
  • 1-2 ounces of homemade Caesar dressing or store bought
  • ½ teaspoon of salt


Cooking the Steak, Brussels Sprouts and Kale:

*Before starting, please note that the cooking time for a steak will vary based on size/thickness/weight/cut of meat. This process is for a 7 ounce boneless beef ribeye*

  1. About 20 minutes before you are going to cook the steak, pull it out of the fridge and season it liberally with kosher salt and black-pepper on both sides. 
  2. Let the steak sit at room temperature for 20 minutes to allow the salt to penetrate through the steak.
  3. While the steak is permeating, prep and wash the kale by stripping the kale from its stem. Do this by starting at the base of the kale stem and sliding your fingers up the stem to separate the leaf from the stem. Discard the stems and place the leaves into a large bowl.
  4. Fill the bowl up with cold water and briefly submerge the kale into the water for about 30 seconds. After 30 seconds, pull the kale out of the bowl, shake off the excess water, and pat dry with paper towels. Set the kale aside.
  5. Prepare the brussels sprouts by cutting off the root end of each brussels and then cutting them in half. Once cut, set all the brussels aside.
  6. After the steak has been seasoned at room temperature for about 20 minutes, put a heavy bottomed sauté pan on the stove and turn on high heat. After about 30 seconds add about 1 tablespoon of the vegetable oil/cooking oil. 
  7. In the meantime, pat the steak on both sides with a paper towel to dry but do not remove the seasoning. Once the pan is hot and the oil is shimmering, carefully add the steak into the pan on one side of the pan and gently press it flat to ensure the entire bottom side of the steak is in contact with the pan. This will form that perfectly-even crust without any blotches. Immediately place the cut brussels sprouts into the same pan on the other half. It is ok if some of the brussels come into contact with the steak. 
  8. Turn the pan down to medium and allow the steak to cook for about 6 minutes, resisting the urge to move the steak at this point. Letting it sit, untouched, is what allows that deep-colored crust to form. Occasionally move the brussels sprouts around to evenly cook and color.
  9. Once you see the corners of the steak that are facedown in the pan turn a deep brown color, gently flip the steak so that the other side is now facedown in the pan. After flipping the steak, add about ½ teaspoon of salt to the brussels and stir them to distribute the salt.
  10. After about 2 minutes, take your teaspoon of butter and place 2 slices directly on top of the steak and place the rest in the pan with the brussels sprouts. Gently swirl the pan to distribute the butter throughout the pan and continue cooking for about one more minute or until the steak is golden-brown on both sides and cooked to the temperature you like to eat your steak. I like to cook it to 125 F and let it carry over to a nice medium-rare. The brussels should be done at the same time as the steak and are finished cooking when they are a nice golden brown color and tender to the bite.
  11. Transfer the brussels sprouts to a large bowl and the steak to a cutting board. The butter should still be melting on top of the steak. Allow the steak to rest while you cook the kale.
  12. To cook the kale (in the same pan you just cooked the brussels and steak) turn the heat back on to medium and add half the kale to the pan, followed by two pinches of salt. Turn the heat to high and continue to cook the kale for about 1-2 minutes or until the kale has browned slightly but is not completely wilted. Transfer the kale to the same bowl as the brussels and repeat the same process for the remaining kale.

Finishing the Salad:

  1. Once the Kale, brussels, and steak have all been cooked, finish the salad by adding the dressing to the kale and brussels and tossing them together to distribute. Add the freshly-grated Parmigiano-Reggiano and transfer the mixture to a plate.
  2. Once the steak has rested for about 10 minutes, slice the steak into thin ribbons, making sure to cut against the grain, and place on top of the plated salad.
  3. Serve slightly warm.

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