Steakhouse Skewers with Hail Kale Caesar

Torn kale leaves are marinated in a creamy homemade dressing to tenderize the leaves and impart a intense garlicky-lemon flavour. It is the perfect rendition of the fan-favourite salad to serve with hearty and robust steak skewers. Lots of veggies make it easy to eat plant-based with a powerful protein like beef.

Steakhouse Skewers with Hail Kale Caesar

• Author: Think Beef
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: 4 servings 1x

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Description

Torn kale leaves are marinated in a creamy homemade dressing to tenderize the leaves and impart a intense garlicky-lemon flavour. It is the perfect rendition of the fan-favourite salad to serve with hearty and robust steak skewers. Lots of veggies make it easy to eat plant-based with a powerful protein like beef.

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Ingredients

Scale 1x2x3x

• Salad:
• 1 pkg (150 g) soft (silken) tofu (approx. ¾ cup)
• 1/4 cup olive oil
• 2 tbsp grated Parmesan cheese (approx.)
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp EACH Dijon mustard and Worcestershire sauce
• 2 cloves garlic, chopped
• 1/4 tsp EACH salt and freshly ground black pepper (approx.)
• 6 cups shredded kale
• 4 cups torn Romaine lettuce
• Skewers:
• 3/4 lb (375 g) Beef Kabob Cubes or Grilling Steak (e.g. Top Sirloin or Strip Loin), cut into 1 inch cubes
• 12 cremini or button mushrooms
• 12 cherry or grape tomatoes
• 1 small red onion, cut into chunks
• 2 tbsp EACH oil and grainy Dijon mustard
• 1 tbsp Montreal steak spice
• Toast:
• 4 thick slices wholegrain bread
• 2 tsp olive oil
• 1 clove garlic, halved

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Instructions

1. Salad: Place tofu, olive oil, Parmesan, lemon juice, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in a blender. Blend until smooth and well combined. Toss 3/4 cup dressing with kale (reserve remainder). Cover and chill for 30 minutes.
2. Skewers: Preheat grill to medium-high heat; grease grate well. Whisk oil with mustard and steak spice. Alternate threading steak, mushrooms, tomatoes and onion onto soaked wooden or metal skewers. Brush all over with spice mixture. Grill, turning at least twice, for 8 to 10 minutes for medium-rare doneness.
3. Toast: Brush oil on both sides of each slice of bread. Grill, turning as needed, for 2 to 3 minutes until toasted and well-marked. Cool slightly. Rub warm bread with cut side of garlic.
4. Add romaine lettuce and remaining dressing to kale salad. Toss to combine well. Divide salad evenly among 4 plates. Garnish with additional Parmesan cheese and black pepper. Top with skewers and serve with garlic toast.Per serving: 623 calories, 37.9 g fat, 5.3 g saturated fat, 1294 mg sodium, 39 g carbohydrates, 8.4 g fibre, 9.9 g sugar, 37.6 g protein. %DV: 76% zinc, 58% iron, 120% vitamin B12

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Notes

• Skewers can be cooked indoors as well by searing in a cast iron skillet set over medium-high heat and finishing under the broiler.
• Simplify the preparation and still have great crunch by substituting the grilled bread with roasted chickpeas.
• For a gourmet twist, use chunks of beef tenderloin and cook to medium-rare.
• Substitute homemade Caesar dressing or your favourite prepared dressing.

Per serving: 623 calories | 37.6 g protein | 37.9 g fat (5.3 g saturated fat) | 39 g carbohydrate | 58% DV iron | 120% vitamin B12 | 76% DV zinc