Sliced Steaks with Kale Caesar Salad – Rachael Ray

Ingredients

• 4 flatiron steaks (6-8 ounces each), at room temperature
• Coarse salt and pepper
• 1/3 cup EVOO, plus more for coating
• Juice of 1 lemon
• 2 cloves garlic, grated or pasted
• 1 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 organic egg yolk
• A generous handful of grated Pecorino Romano cheese, plus more for shaving
• 1 bunch flat leaf Tuscan kale, stems discarded, leaves chopped or sliced
• 1 heart of romaine lettuce, chopped or sliced