We have a special place in our heart for both kale and brussels sprouts in the cooler months and our favorite way to eat them together is by making it into a Caesar salad! Not only is it delicious but we even take it up a notch and pair it with a nice pan roasted steak. Talk about easy AND delicious!
Just imagine... warm kale and charred brussels sprouts tossed and saturated in a creamy homemade Caesar dressing with a perfectly medium rare pan roasted steak and all topped with freshly grated Parmigiano-Reggiano. Do we have your attention now?
Another reason why we're pretty much obsessed with this salad and make it at least once a week is because it requires minimal ingredients and tastes like a salad we would get at a restaurant. Here's what you need:
While there are no exact time and temperature measurements for cooking every steak universally, I think we all know by now that medium or medium-rare is what you shoudl strive for for the best tasting steak. Many factors such as the size/weight/thickness influence the cooking time, but so does the cut of meat (ribeye, eye round, sirloin, tenderloin, ect.) as well as the fat content.
As a general rule of thumb, always start with a hot pan, add the steak, turn the temperature down to medium-medium-low, and cook the steak on one side until you have a nice crust/color. After that, flip the steak and repeat on the other side. If you're not familiar with how a steak feels to the touch when it is cooked to the proper temperature, don’t hesitate to use a meat thermometer. Even after 16+ years of cooking professionally in kitchens I still will use a thermometer occasionally. Just make sure you are sticking the thermometer into the thickest portion of the steak to get the most accurate reading.
To help with the cooking of the steak, here is a guide to help with knowing when your steak is cooked to the proper temperature. As a rule of thumb, if you want your meat to reach a specific temperature, pull the meat off of the heat about 5-10 degrees (depending on the thickness of the cut) before it reaches the desired temperature. Even after removing the meat from the heat, the meat will continue to cook so you have to be prepared for the additional 5-10 degrees it will go up or it will end up over-cooking.
If there is one recipe you can make weekly with minimal time, it's this one!
Cheers and eat well!
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:
For the Salad:
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*
Finishing the Salad:
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